Nasturtium Pesto

Updated: Jan 16, 2019

One naturtium seed can provide miracles. Not only will this lovely vine enhance the appearance of any pot or raised bed, it will deter bunny rabbits. As a food, it provides edible flowers and perky argula tasting flowers. In the fall, these plentiful leaves can substitute or augment basil for a batch of freezable pesto to get you through the winter.

6 cups nasturtium leaves and flowers -- leaves and flowers

1 cup pumpkin seeds, roasted

1/4 cup bread crumbs -- gluten free

1/2 cup parmesan cheese -- or nutritional yeast if dairy free

1 cup extra virgin olive oil

2 cloves garlic -- minced

salt and pepper

Boil water in a kettle, toast pumpkin seeds on low in a dry skillet for 5 minutes stirring often.

Pour water over leaves and remove with a slotted spoon.

Drain well.

Pulse toasted seeds in blender or food processor, pulse in bread crumbs then cheese or nutritional yeast. Whend it is desired texture, add in oil, garlic and salt and pepper to taste.

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