That nasturtium you’ve got growing in your garden or window box? It's not just a beauty. It’s also delicious! Nasturtium leaves make an excellent peppery addition to any salad, eaten fresh, but you can also spin them into a pesto to serve with pasta.
We recently shared this recipe as a video on our Instagram TV, which you can find HERE.
20 grams cashew nuts, toasted
30 grams pine nuts, toasted
1 large handful of nasturtium leaves, stems removed and roughly chopped, approx 40g
10g small handful of parsley
1 clove garlic, minced
Juice and zest of a lemon
4 tablespoons olive oil, + plus more to get the consistency you like
Roughly blitz the warm nuts in your food processor, then add the garlic and blitz briefly to incorporate.
Next add in the leaves, parsley lemon juice, zest and olive oil. Blend again, till a chunky green paste forms (don’t make it too smooth), add salt and pepper and taste and adjust seasonings if necessary.
If you want a runnier pesto, add more olive oil and lemon juice in a 2:1 ratio to thin it out.
Recipe by our Food Learning Officer Ceri Jones