How does your garden grow? Now that the weather in California's started to warm, all of the vegetables in mine have finally started to grow! Nothing's quite large enough to pick yet, except for a few nasturtium plants, which are growing like weeds.
When life gives you nasturtium leaves, make nasturtium pesto! I used the traditional ingredients in a basil pesto, but substituted the basil with a big bowl of hand-picked nasturtiums.
See what I topped with this condiment, then make your own version of this fresh pesto.
Specialty stores often sell nasturtium leaves and blossoms, as do many farmers markets. But if you don't mind getting your hands a little dirty, I urge you to try growing this stunning cascading plant.
With a jar of peppery nasturtium pesto, I made a simply delicious pizza. It consisted of roast chicken, mozzarella, ricotta, and squash blossoms all topped with the pesto.
Inspired by Sunset's One Block Diet Ingredients 2 tablespoons pine nuts Directions Makes about 3/4 cup.
2 cups packed nasturtium leaves and tender stems
1 green onion, ends trimmed, sliced
1/2 cup freshly shredded pecorino cheese
7 tbsp. extra-virgin olive oil
Inspired by Sunset's One Block Diet
2 tablespoons pine nuts
Makes about 3/4 cup.