Nasturtium Pesto

Nasturtium Pesto


  1. 2 tablespoons pine nuts
  2. 2 cups packed nasturtium leaves and tender stems
  3. 1 green onion, ends trimmed, sliced
  4. 1/2 cup freshly shredded pecorino cheese
  5. 7 tbsp. extra-virgin olive oil
  6. Salt (optional)


  1. In a small skillet, over a medium low heat, toast the pine nuts until golden brown, 2-3 minutes. Be sure to watch them as they can burn easily.
  2. Using a food processor, grind up the nuts finely. Add nasturtium, green onion, and cheese. Process until the mixture is smooth and thick like a paste.
  3. While the machine is running, slowly add the olive oil and process until well mixed. Taste and season with salt.

Makes about 3/4 cup.

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