Prep 10 mins
Cook 0 mins
I just discovered that nasturtium leaves are edible!
- 4 cups packed nasturtium leaves
- 3 -5 garlic cloves
- 1 1⁄2 cups olive oil
- 2 drops Tabasco sauce
- 1 cup walnuts
- Combine all of the ingredients in a food processor or blender.
- Process the mixture until smooth.
My nasturtium plants were growing crazy so I needed some way to use them besides salads. This fit the bill and came out great! I followed the directions exactly except I added some good asaigo cheese. Yum! It was a bit of work getting the leaves blended -- had to add a little water to the mix -- but it got there eventually. Oh yeah, I halved the recipe for two. I served it over poached fish and also used it to dress our salad. There was still a lot leftover so I'm marinating two pieces of boneless, skinless chicken in it right now and will grill the chicken for tonight's dinner. I'll definitely make this again. Thanks!
I love the taste of this recipe but I ammended it slightly by adding more hotsauce, some fresh lemon juice, mixed nuts and 3 tbs of cream cheese. I managed to fill a 600gm jar and will be using this uniquely wonderful and tasty pesto sauce later tonight with pasta.