Nasturtium Pesto

Oooh, do you know that I think that one of Britian’s best kept secrets is that we can make pesto out of our own prolific Nasturtiums instead of basil and it tastes even better than the Italian sauce…

It was ‘Pam the Jam’ from River Cottage that first introduce the idea to me in her Garden Pesto recipe, but this is what we do at Hen Corner….

Ingredients:

70g Nasturtium leaves

70g Parmesan cheese, grated

4 cloves of garlic

10 Nasturtium ‘capers’

Juice of a lemon

200ml Rapeseed Oil

Pinch of salt

Method:

  1. Put everything, except the oil, in the food processor and blitz to an even paste.
  2. with the motor still running slowly pour the oil into the paste watching a the rich sauce takes shape.
  3. Delicious on pasta, as a dip for bread, stirred through yoghurt as a dip, etc.
  4. If you don’t eat it all in one go; pop into cold sterilized jars, cover pesto with oil, seal and store in the fridge.

Responses

  1. Fabulous – will definitely try out this recipe. Thx for sharing 🙂

  2. Hi, intrigued by this recipe, can you please tell me what the nasturtium ‘capers’ are??

    Many thanks.

    Jean

    • The capers are the seed pods found after flowering… the most amazing taste! Unfortunately, as last year was so dry, we didn’t get as much as in 2009… I think the key is regular watering!

  3. Yum, and I love the idea of adding the “capers” too


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