Nasturtium Pesto

Nasturtium Pesto
July 30, 2016 Christina Mullin

Nasturtiums are one of my favorite flowers growing in the garden. They don’t need much attention to thrive and yet they still provide the garden with vibrant reds, oranges, yellows and greens. In addition to being beautiful, the flowers and the leaves are edible, and are full of Vitamin C. You can add them to salads and also eat nasturtiums in a pesto. This pesto can be spread in sandwiches, used as a sauce for pasta, a marinade on chicken or fish, or a fun addition to breakfast eggs.


2 cups of packed nasturtiums leaves, plus a handful of nasturtiums flowers-rinsed and dried
2 garlic cloves, peeled
1/2 cup of Walnuts or Pine Nuts
Juice of 1/2 Lemon
1/2 cup of Extra Virgin Olive Oil
Pinch of salt and pepper

  1. Put everything but the salt and pepper into a food processor and mix until smooth.
  2. Add salt to taste and pepper.
  3. This pesto freezes, well for future use