Recipe for nasturtium pesto
My herb bed is overflowing with nasturtiums, also known as Indian cress. So it was time to thin out some of the large leaves.
Leaves and stems taste delightful in summer salads, with a flavor reminiscent of cress and a hint of bitterness.
But the leaves also do very well in a pesto. So that’s what I made this time.
If you also have nasturtiums in your garden, here’s the recipe for pesto.
Equipment
- Frying Pan
- Mini Choppers
Ingredients
- 130 gram Nasturtium nasturtium leaves with stem
- 150 gram cheese 150 g Havgus from Arlaunika (or e.g., Parmesan, Prima Donna, Pecorino)
- 40 gram Almonds roasted
- 40 gram Pumpkin Seeds roasted
- 40 gram Sunflower Seeds roasted
- 1 clove Garlic
- 45 gram Lemon Juice
- 225 gram Oil optional: half olive oil, half rapeseed oil
Instructions
- Process everything together in a mini chopper to a coarse consistency.