Nasturtium Pesto
Servings: 6
Ingredients
- 3 Cups Nasturtium leaves (25g)
- 2 Garlic cloves
- 1/3 Cup Walnuts, roasted (50g). You can substitute for almonds, macadamias or pine nuts.
- 2/3 Cup Parmesan cheese (50g)
- 1/3 Cup Extra virgin olive oil (80ml)
- 1/2 Lemon, jucied
- Salt and pepper to taste
Instructions
- Wash the nasturtium leaves and drain off the excess water.
- In a small pan, toast the walnuts.
- In a food processor, blend the hot walnuts.
- Add the garlic to the hot walnuts which will help to cook the garlic slightly.
- Add the remaining ingredients and blend to preferred consistency; nasturtium leaves, parmesan, extra virgin olive oil, lemon juice and salt and pepper to taste. As the leaves are already peppery, taste test before adding pepper.
- Spoon pesto into a clean jar and store in the fridge for up to 10 days. You can also freeze the leftovers.