Nasturtium is a beautiful herb sent in the Summer 2021 boxes, and we are so excited for you all to begin harvesting your delicious plant!
Nasturtium is a plant that is completely edible. You can eat the beautiful flowers, the leaves, and even the stems of the plant. When it comes to flavor, nasturtium has it all. It’s bright, peppery, and spicy flavor gives a wonderful depth to dishes and is a very impressive herb to use in your recipes!
Nasturtium is a bold flavor, which is why we have brought to you one of our favorite ways to use it: Pesto!!
This pesto is magnificent on eggs, bread, pasta, and more. The great thing about this recipe is you are able to control how much nasturtium flavor you want in your pesto. Some of our team at Leaf’d LOVES the deep nasturtium flavor, while others prefer a hint of the kick! So keep this in mind when you are first creating your recipe. If you want a stronger nasturtium flavor, use more flowers and leaves! If you want less, sprinkle a few leaves in for taste.
In this recipe, you are also going to be using basil as a key ingredient. In your Summer and Spring boxes, you received delicious basil seedlings. This would also be a great opportunity to use your basil to make this recipe. Now let’s get cooking!
1 large bunch of basil leaves
⅓ cup of toasted pine nuts
½ cup of grated parmesan cheese
2-3 garlic cloves
¼ cup of nasturtium leaves and flowers
(For a stronger nasturtium flavor, use more nasturtium and less basil)
½ cup extra virgin olive oil
1 tsp Kosher salt
Fresh cracked pepper to taste
Turn stove top on medium high heat. In a dry skillet, place pine nuts into the pan. Occasionally stir nuts until they begin to turn golden brown, remove from heat.
Transfer to a food processor or blender and let cool. Add cheese, garlic, basil, nasturtium into the blender and begin to combine ingredients on a low setting. With the motor running, add oil in a slow and steady stream until pesto is mostly smooth, with just a few flecks of green, about 1 minute. Season with salt.
Serve in a bowl as a dipping sauce with bread. You can even use the nasturtium flower to garnish and decorate!
TO USE IN PASTA:
For pasta, boil your favorite pasta according to its recommended instructions (we prefer spaghetti for pesto). Once pasta is fully cooked, drain, add pesto, and serve! Season with salt if desired and top with grated parmesan.
TO USE IN EGGS:
- Add oil or butter to a non-stick skillet and let the pan heat up.
- When the oil is hot, crack and egg (or two) into the pan.
- Add pesto on top of the eggs, add as much as you desire!
- Cook the egg slowly on a lower heat setting until it’s cooked to your preferred doneness, you can even scramble them! (Don’t turn the heat up too high or the pesto will burn).
- Serve sprinkled with sea salt