Nasturtium Pesto

2 cups

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


  • 2 cups nasturtium leaves

  • ½ cup thinly sliced nasturtium stems

  • ½ cup toasted pine nuts

  • 4 cloves garlic

  • 1 cup olive oil

  • ¼ 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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