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Nasturtium Pesto

Nasturtium leaves and stems add fresh peppery flavor to chef David Kinch's homemade pesto, which serves as a garnish for his Nasturtium Risotto.

  • Yield: Makes about 2 cups
Nasturtium Pesto

Source: The Martha Stewart Show, May 2010


  • 2 cups nasturtium leaves
  • 1/2 cup thinly sliced nasturtium stems
  • 1/2 cup toasted pine nuts
  • 4 cloves garlic
  • 1 cup olive oil
  • 1/4 cup freshly grated Parmesan cheese


  1. Bring a large pot of water to a boil; prepare an ice-water bath and set aside. Add nasturtium leaves to boiling water; cook for 10 seconds. Drain and transfer to ice-water bath until cool. Drain and set aside.

  2. Place leaves, pine nuts, garlic, and oil in the jar of a blender; blend until smooth. Transfer mixture to a medium bowl and fold in stems and cheese.


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