Pesto Nasturtiums
Servings
4
Prep Time
15
Cook Time
10
About This Recipe
Adapted by Simone Stern for JVS Gardening Club
Ingredients
30-40 nasturtium leaves
Nasturtium flowers for garnish (optional)
Bunch of basil leaves
1/2 cup raw cashew nuts or 3 tbsp of pine nuts
Juice of half a lemon
3/4 cup extra virgin olive oil
1/4 cup nutritional yeast
3-4 garlic cloves
1-2 tsp salt
1/4 tsp cracked pepper
Splash of water if needed
Instructions
Wash the nasturtium leaves and flowers, checking for any insects.
For the pine nuts version: toast the pine nuts in a frying pan (no oil) on low/medium heat for 5-10 minutes until golden brown.
Place nasturtium leaves, basil leaves, cashew nuts or pine nuts, garlic, salt, pepper, and lemon juice in a food processor and pulse until blended.
Add the olive oil to the food processor and blend further until combined; the cashew pesto will be thicker than usual pesto.
If needed, add a splash of oil or water and pulse until smooth.
Finally, add nasturtium flowers as a garnish.