• 26 Ratings

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

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Reviews

26 Ratings
  • 5 star values: 3
  • 4 star values: 6
  • 3 star values: 12
  • 2 star values: 5
  • 1 star values: 0