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.
2 tablespoons pine nuts
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
- In a small skillet, over a medium low heat, toast the pine nuts until golden brown, 2-3 minutes. Be sure to watch them as they can burn easily.
- Using a food processor, grind up the nuts finely. Add nasturtium, green onion, and cheese. Process until the mixture is smooth and thick like a paste.
- While the machine is running, slowly add the olive oil and process until well mixed. Taste and season with salt.
Makes about 3/4 cup.
- Condiments/Sauces, Other