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Nasturtium Pesto

Prep Time30 mins
Cook Time5 mins
Course: Appetizer, Main Course, Side Dish, Snack
Servings: 6


  • 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


  • 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 constituency; 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.