Nasturtium Pesto

Nasturtium Pesto
August 30, 2018 Christina Mullin

From the Garden School Foundation

Nasturtiums edible leaves and flowers add a peppery flavor to many things, but one of the tastiest ways to eat nasturtiums is in pesto. Try to pick the leaves that are smaller and dark, as they have the most flavor. Did you know that nasturtium leaves have a high concentration of Vitamin C and are also apparently a natural antibiotic. Eating a couple of the peppery leaves at the onset of a cold can stop it dead in its tracks. The gentle antibiotic action of the leaves makes them ideal for treating minor colds and flu. Eat one to two leaves three times a day for full benefit.


2-cups of packed nasturtium leaves plus a handful of nasturtium flowers.
1-2 garlic cloves
½ cup of walnuts
Juice of ½ a large lemon
¾ cup of organic olive oil
A sprinkle of Himalayan salt and pepper to taste.

Put all ingredients except the salt and pepper into a mini food processor and mix until smooth.
Add salt and pepper to taste.

Freezes well for future use.