With our toes deep into fall, we’re lucky to still have a bit of fresh produce in our garden. The frosty nights are yet to arrive and we’re making the most of what we’ve grown. After posting the image of our nasturtium in the garden on IG the other day, so many of you wrote to me that you also had plenty of nasturtium in your garden and I’m happy to share this vegan pesto recipe with you, - very much hope you’ll like it. The flavor of the leaves can best be described as a combo of mustard and aragula I find, and for this pesto I’m balancing the sharpness with spinach. Toasting the seeds for the pesto brings more depth of flavor and enhance their nutty flavors.
Ingredients, 1 jar
70 g nasturtium leaves without stems
30 g fresh spinach
30 g pine nuts
30 g pumpkin seeds
1 small clove of garlic
2 tbsp lemon juice
125 ml olive oil
Salt & pepper
Directions
Remove stems from the leaves and rinse. Place pine nuts and pumpkin seeds on a small pan and toast them at medium heat for a few minutes until golden and popping. Shake the pan during toasting to aid in even browning. Transfer to a mini chopper along with all the other ingredients and pulse until your pesto is as smooth as you prefer. Season with salt and pepper.