You can freeze it at this point, by stuffing the pesto into ice cube trays.  Or freeze it with my left-over soup method. I knew they were called ‘Poor Man’s Capers’. (scroll down for interactive, printable recipe card, grocery list and more!) Might be my best batch yet…! In essence, you’d be making a nasturtium pistou (which is just nasturtium leaves/flowers, garlic, and olive oil pounded together). At the end of October, when the nights are getting cool, we no longer have basil to harvest. 4 cups packed nasturtium leaves Use the good stuff… the darker the better. Garden Betty is where I write about modern homesteading, farm-to-table cooking, and outdoor adventuring — all that encompass a life well-lived outdoors. Just follow that recipe as-is, I think you’ll enjoy it! (OK… so, if you have less than that, just cut the recipe.) Wow, that sounds so interesting. This sounds great! Bright green and full of garlic, traditional pesto is as versatile as it is delicious. And I mean a BIG bunch. We grow basil in our garden, but I'd used a bunch of it earlier and wasn't sure I'd have enough, so I bought a bunch at the grocery store. Your email address will not be published. Freezing basil-almond pesto for the Fall Food & Drink. I have nasturtiums that grow wild spring to summer and always felt I wasted them! 4 cups pack nasturtium flowers 2 cups of nasturtium leaves (about 30 leaves of varying sizes) About 20 nasturtium flowers 5 cloves garlic One was an intriguing pesto calling for three bunches of nasturtium in place of the traditional basil, plus a chunk of Parmesan and some olive oil. https://www.globalrecharge.guru/recipe/nasturtium-basil-pesto Ladle the pesto into small jars, refrigerate, and enjoy! Looks like we’ll be having huge nasturtiums again this summer so I,ll be doing it again. • The larger leaves can be used instead of grape leaves to make dolma. But historically, nasturtiums (Tropaeolum majus) are considered vegetables, hailing from South America and originally cultivated in Peru. • Flowers can also be stuffed with cream cheese or other spreads. The mustard oils in the plant add a spicy kick to this recipe not found in typical pesto, and it’s such a treat to have homegrown, homemade pesto when it’s not basil season! Just remember to add the cheese when you pull out this pretty pesto for your next Christmas party, and you serve it with crusty bread. So back to the story. Mustard oils have active antiobiotic, antifungal, antiviral, and antibacterial properties, making nasturtiums a natural remedy for everything from skin infections to sinus colds. tried this and it was fantastic, thankyou! They’re often seen as ornamental annuals, blooming through early summer before the heat turns them into a scraggly mess of vines. I may have to raid my niece’s garden! Enjoy! Method — Put all ingredients in a food processor and blend until smooth. Anyway, you get the idea. i am currently enjoying a chicken-pesto-lettuce-wrap… and it is delicious! The pesto is pretty straight forward, just gather the leaves of the nasturtium, be aware of any black flies that might gather underneath the leaves. 4 cups pack nasturtium flowers 5-6 cloves of garlic (or more to your taste) 4 cups packed basil (I only had two cups, so I substituted two cups of flowers) 2 and cups olive oil. 5-6 cloves of garlic (or more to your taste) Required fields are marked *. I am growing tons of Nasturtiums in among my curcurbits (cucumbers, melon, squash, etc.) Nancy This site uses Akismet to reduce spam. Runner bean pesto. i just made a batch of this because my nasturtiums are overthrowing my tomatoes! How cool is that?? Nasturtium Pesto http://t.co/m958QR5m7w, You can make pesto out of almost anything green… including these “weeds”! I have noticed though, as they get bigger even though still light green, the outer covering gets tough & chewy and can be peeled off. Seriously, why stop at the leaves when you can have the whole flower? Nasturtium adds a fresh, peppery kick to your pasta, pizza, or even eggs! Credit The leaves and flowers contain high amounts of mustard oils, which give them a pungent, peppery flavor and are released when the plant is crushed or chewed. I wish I lived closer to you so I could try it! Save my name, email, and website in this browser for the next time I comment. Nasturtium Pesto http://t.co/cpwgmoR0gR #gardenchat #recipe. But, there had to be something more. I also blend basil and nasturtiums and make batches for the freezer – with or without garlic and cheese. Nasturtium leaves are completely edible, and have a spicy, peppery bite similar to arugula. Blend all the ingredients until the mixture is smooth. Rachel. You May Like. But there are other greens that also make delicious pesto and today’s recipe provides a colorful twist on a favorite dish. Look no further! Love this one. Nastutium grow like a weed here too and we have grown them in our school vegetable garden as companion plants.I’m looking forward to pickling the pods at some stage and since we’re growing carrots we’ll be blending a carrot salsa at some stage too! Of course we fried them. Learn how your comment data is processed. Most of the recipes only used the leaves, but the flowers are so good, I threw them in too. My favourite version is with the zest of a lemon added, any nuts but with macadamias or cashews you can leave out the parmesan. Season with salt to taste. 1/2 c. raw hazelnuts 1/2 tsp. When used in place of basil, nasturtium will add a radish-type ‘bite’ and a very slight earthy flavor to the pesto.It’s hard to pick out when added to a pasta or soup, but you could use a mix of basil and nasturtium leaves if you want more of a traditional pesto … I’m allergic to milk, so I had to search flour a way to do it without cheese. Nasturtium Pesto. After all, the secret to a good life is... Read more », I am so happy to have easily found both of your nasturtium recipes as I have a hanging pot of yellow and orange ones and searched for a way to preserve the fresh pods. , I just discovered your recipe for pesto. © Garden Betty 2010-2020. thank you garden betty! Urvashi shares her recipe for these delicious potatoes, paired with a fresh nasturtium pesto and delicate quail's eggs, and recounts her visit to a farm on the coast of the Irish Sea to see how they and grown and harvested. Basil doesn't have to be the only star of pesto. I like my pesto extra nutty and extra cheesy, so I use the full 1 1/2 cups for each ingredient. I put it on anything from pasta to sandwiches or burgers, I am so happy to hear about the nutritional yeast tip! I went a bit overboard with the nasturtiums this year, and they are growing prolifically. The mustard oils in the plant add a spicy kick to this recipe not found in typical We’ve had an abnormal amount of rain in LA these past couple of months, and with all the rain came the nasturtiums. Or, top it with pasta on a cold, dreary day. But remember, leave out the cheese, as it does not freeze well. Made a jar of nasturtium pesto today with my backyard nasturtiums. The nuts are optional as well but add a nice texture in my opinion. This pesto tastes so good that I briefly considered bottling and selling it. Next year we’ll plant nasturtiums, in anticipation of this recipe! My nasturtiums grow wild year-round, except for fall, so I’m always harvesting a different part of the plant each season depending on when they’re blooming or seeding. You’ll know if it’s too dry and needs more oil… or more nuts. 1 cup Parmesan cheese — but don’t add this yet! I believe the secret to a good life is... Read more. But when I end up with a bumper crop of nasturtiums, my favorite use for them is making pesto. Nasturtiums are highly beneficial in the garden for being natural aphid traps, so you’ll want to make sure you’re not harvesting a colony of aphids along with them! http://t.co/yXFrGuLJgH #gardenchat #recipe, Thanks Nancy! salt extra water as needed 4 T nutritional yeast 1 T lemon juice Put everything into… 1 1/2 cups olive oil I love the peppery flavor compared to a typical (sweeter) basil pesto. After eating several of the very small seed pods, I realized they are actually a tiny bit sweet before the zing hits your nose! In his class, he encourages creativity and pointed to nasturtiums, mint, and thyme while pureeing basil in a blender. Once made, I had to tear him away from the kitchen, as he was eating the pesto by the spoonfuls, and I was afraid he’d be late for school. As an Amazon Associate, we earn from qualifying purchases. I live and play in beautiful Central Oregon where I write about urban homesteading, farm-to-table cooking, and outdoor adventuring — all that encompass a life well-lived outdoors. 4 cups nasturtium leaves 6 cloves garlic 1½ cups extra virgin olive oil 2 fresh chillies, finely chopped with seeds 1 cup walnuts Salt to taste. I searched on google, and found nasturtium pesto. 4 c. packed nasturtium leaves 1 c. packed basil leaves 1-2 large garlic cloves 1/2 c. aquafaba (that's the liquid that your canned chickpeas come in - it's a great oil substitute in pesto, hummus, etc.) . They’re sometimes regarded as weeds, as they reseed easily and will grow absolutely anywhere with the least amount of maintenance.

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