Nasturtium Pesto

Is there anyone who doesn’t like pesto? I love it, it’s uses are endless, stirred through pasta, on fish or meat before you roast it, stirred into soups to add a flavour boost, the list goes on. I don’t often have enough basil to make pesto and most often use  but I saw someone mention nasturtium leaves and I have a lot of them so I thought I’d give it a try. The original recipe is here but I changed it a bit and for a wonder, weighed the ingredients for people that don’t have cups!

  • 320g tightly packed nasturtium leaves
  • 200ml cup olive oil
  • 30g pine nuts
  • 3 large garlic clove, peeled and roughly chopped
  • 30g parmesan (or hard cheese of your choice)
  • salt and freshly ground pepper to taste

I toasted the pine nuts and put everything in the blender except the olive oil. Then with the blender on, added the olive oil until I got to the consistency that I wanted.

It’s good, it is peppery but I don’t think overly so.

About nicdempsey

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1 Response to Nasturtium Pesto

  1. Pingback: Allotment Cooking: Carrot Top Pesto | Nic Dempsey

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