Nasturtium pesto

Nasturtiums are easy to grow, and are an under-used garden staple. With a peppery, mustard like flavour, they are packed with vitamin C and iron. All parts of the plant are edible, from the leaves, to the seeds & even the flowers.


3 handful Nasturtium leaves

6 Nasturtium seeds

1 Handful pine nuts

4 Garlic cloves (peeled)

Handful of mature cheddar cheese (grated)

3 tablespoons olive oil

Salt & pepper

1 tablespoon cider vinegar

6 Nasturtium flowers


Wash the leaves well. Black fly are huge fans of Nasturtiums.

Stick all the ingredients into a food processor and blitz well.

Store in a clean sterile jar.

To use, add a couple of teaspoons per person to your cooked pasta.

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