Recipe · summer
Nasturtium Pesto
Cindy's own words: "Best pesto ever!" A creative way to use the peppery leaves of an often-overlooked garden flower.
Meal: dinnerMain: nasturtiumHands-on: 15 min
Ingredients
- 3–4 cups packed nasturtium leaves (or combined with basil or other garden herbs)
- 2 cloves garlic
- Salt and pepper
- 1/2 cup almonds or walnuts
- 1/2 cup+ olive oil
- 3/4 cup grated parmesan
- Optional: a squeeze of lemon juice
Steps
- 1Combine the washed leaves, garlic, salt, pepper, nuts, and olive oil in a blender or food processor.
- 2Blend until almost smooth.
- 3Stir in the parmesan afterward, adding more oil or cheese as needed.
Meet the plant
- NasturtiumA beautiful, peppery, edible flower that doubles as a sacrificial companion for the vegetable garden.
Tips that help here
- The Ten-Minute Evening Slug PatrolNo sprays, no pellets — just a flashlight and a bad attitude.
- Water Deep, Not OftenShallow daily sips train roots to stay near the surface where it's hottest.
- Water Early in the DayMorning watering gives roots time to drink before the night chill.
More like this
- Basil PestoA summer staple in Cindy's kitchen — "It isn't possible to have too much basil in my opinion. That's what pesto is for."
- Carrot Top PestoA great way to use up the carrot tops most people throw away — don't waste them, they're more nutritious than the root itself.
- Radish Green PestoA genuine discovery story — Cindy grew radishes only as a row marker for carrots, tried the greens on a whim, and now calls this the "BEST pesto Ever!"