These freshly foraged nasturtium flowers and leaves makes for an exquisite pesto. This pesto is made without nuts. We used sunflower seeds to add a little crunch and creaminess to the pesto. Sunflower seeds are packed with nutrients. So this gives our pesto an extra health kick!

Pick fresh nasturtium leaves and flowers. Preferably in the early morning. The smaller the leaves, the less kick and bitter the leaves will be.
Give the the leaves and flowers a good wash under running water.
To a food processor, add the flowers, leaves, sunflower seeds, oil, garlic & salt and pepper. Pulse and blend until it is the consistency you prefer.
I don't have a food processor and I use my NutriBullet, and it works perfectly.
Transfer the pesto to a jar and keep it in the fridge for a week or keep it in the freezer for up to 6 months.
Mix it with fresh pasta and you have a tasty, quick and easy meal. Not to mention healthy!
Ingredients
Directions
Pick fresh nasturtium leaves and flowers. Preferably in the early morning. The smaller the leaves, the less kick and bitter the leaves will be.
Give the the leaves and flowers a good wash under running water.
To a food processor, add the flowers, leaves, sunflower seeds, oil, garlic & salt and pepper. Pulse and blend until it is the consistency you prefer.
I don't have a food processor and I use my NutriBullet, and it works perfectly.
Transfer the pesto to a jar and keep it in the fridge for a week or keep it in the freezer for up to 6 months.
Mix it with fresh pasta and you have a tasty, quick and easy meal. Not to mention healthy!
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