Nasturtium Pesto

By mm_food4me

This pesto can be a spread on sandwiches, used as a sauce for your pasta, a marinade on chicken or fish, or a fun addition to your breakfast eggs! Try to pick the smaller, dark green leaves for this as they have the biggest peppery flavor. Thanks to the Garden School Foundation for this tasty recipe.

Ingredients

• 2 cups packed nasturtium leaves, plus a handful of nasturtium flowers
• 1-2 cloves garlic
• 1/2 cup walnuts
• juice of 1/2 large lemon
• 3/4 cup extra virgin olive oil

Preparation

Step 1

Put everything but the salt and pepper into a food processor and mix until smooth. Add salt and pepper to taste and enjoy!
**Note: You can freeze this pesto for future use...that is if you have any leftovers.