Photo and Recipe by Tod Dimmick
Yes, you read right. Those flowers in the pot on your back patio can serve double duty as food. Both the leaves and the flowers are edible. This version was made using the leaves, as you can see from the vibrant green color.
Important caveat: use only plants that have been raised without pesticides.
Prep time: 5-10 minutes
Yield: about 3/4 cup pesto
3-4 cups nasturtium leaves (and/or flowers), rinsed, dried, and coarsely chopped
1/4 cup toasted walnuts
1 clove garlic, pressed or finely minced
3/4 teaspoon salt
1/4 cup olive oil
Add the leaves to a food processor equipped with a cutting blade. Top with the walnuts, garlic, and salt. These heavier ingredients will help compress those leaves to facilitate processing. Top with half of the olive oil, and pulse into a chunky paste. Continue processing, pouring in the remainder of the olive oil in a steady stream. The consistency should be thick and smooth, add more olive oil if necessary.
Substitution: Pine nuts can be swapped for the walnuts.