Pesto Nasturtiums
About This Recipe
Adapted by Simone Stern for JVS Gardening Club
Ingredients
30/40 nasturtium leaves
Nasturtium flowers to garnish (optional)
Bunch of basil leaves (for extra taste)
1/2 cup raw cashew nuts OR 3 tbsp of pinenuts
Half a lemon for juice
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
1.
Wash the nasturtium leaves and flowers, check for any insects.
2.
For the pinenuts version: toast the pinenuts in a frying pan (no oil), on a low/medium heat for 5-10 minutes until a golden brown colour.
3.
Place the nastertium leaves, basil leaves, cashew nuts, or pinenuts, garlic, salt, pepper, and lemon juice in a food processor and pulse until blended together.
4.
Then add the olive oil to the food processor and blend further. The cashew pesto will be a more pastier than the pinenut/usual pesto consistency.
5.
If need be, add a splash of oil or water, more seasoning, and pulse until smooth.
6.
Finally, add the nasturtium flowers as a pretty garnish.