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An easy delicious garden pesto made with nasturtium leaves

Easy Garden Pesto

A delicious pesto to enjoy in the summer months served on pasta, roast vegetables and more
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 2 x 225 ml jars
Ingredients Method Notes

Ingredients
  

  • 50 g Nasturtium Leaves* or a combination of leaves like Rocket
  • 150 ml Olive Oil
  • 50 g Walnuts or Pine Nuts
  • 50 ml Lemon Juice
  • 75 g Parmesan Cheese or similar hard cheese
  • 1 bunch Garlic Chives or 1 clove of garlic (or more if preferred)
  • 6 Nasturtium Seeds (optional)
  • Salt to taste

Method
 

  1. Wash jars – sterilise if you feel the need
  2. Wash as Nasturtium leaves and dry well
  3. Grate Parmesan Cheese
  4. Add all ingredients, except salt, to blender and blend until well combined and smooth
  5. Add salt to taste
  6. Spoon pesto into prepared jars and pour oil over the top to seal the pesto and exclude air
  7. Keep in the fridge and use within 4 weeks
  8. Each time you use the pesto, pour a little more oil again to seal

Notes

*Replace Nasturtium leaves with basil or other herbs in the garden. Lemon Balm would be nice to try.
  • Nasturtiums can get a little wild in the garden so it is easy to cut them back and harvest the leaves and flowers (for tea) at the same time. 
  • To be more efficient, I make a lot of pesto at once and freeze the excess in Ziploc bags.