Happy day to all!
Some may be already familiar with Nasturtium and the uses of this edible and generous plant in our kitchens, because all parts of the plant are edible, nutritious and delicious!
In this post let’s see one of many way it can be used in our kitchen, one of my favorite: nasturtium pesto sauce.
Both leaves and flowers can be used to make a tasty pesto sauce. In this recipe I will use only flowers that add a fresh summerish touch to any dish. The peculiarity of this recipe is its fresh peppery flavor, and the versatility of the recipe that can be used for tapas, side sauce, and whatever your creativity and taste can image of.
Nasturtiums are not only edible and tasty, they have numerous health benefits that makes absolutely worth integrate its fresh leaves and flowers to our diet as much as we have the possibility to. An other important fact is that eating the flower raw, we preserves all the organoleptic and nutritional properties of this magical flower.
Let’s get going and see what we need to spoil and impress our next guests!
- Nasturtium flowers
- Extra Virgin Olive oil
- a clove of Garlic
- Parmesan cheese
- Pumpkin or Pine seeds
- Gently wash and dry nasturtium flowers
- Roughly chop the garlic cloves
- Lightly toast the pumpkin seeds in a pan or oven (pine nuts or almonds can be used instead)
- Blend all ingredients adding as much extra virgin olive oil as necessary to get the desired texture
- Blend all the ingredients until the mixture is smooth, taste it an adjust with salt as you please
To give a touch of delicacy to our dish, we combined Nasturtium flower pesto with zucchini that we have previously slightly boiled. To better mix the sauce with the zucchini, let’s saute them together in a pan over low heat for a few minutes while the pasta is cooking. Once the pasta is ready, add to the sauce and enjoy it!