Nasturtium pesto with walnuts and cheese
Nasturtium flowers make an – in every sense – tasteful addition to salads, and the leaves blend into a most delightful peppery nasturtium pesto.
It had never occurred to me that the leaves of nasturtium – also known as tropaeolum – could be edible, until I found out that the proliferate plant with the pretty multicoloured flowers is a close relative to watercress. In fact, you can taste the resemblance in the peppery undertones of both flowers and leaves. And make make a wonderful nasturtium pesto, that is similar to and yet different from eg. rocket pesto, coriander pesto and green sauce. I serve it with gnocchi or bruscetta and goat cheese.