Nasturtiums are commonly known for being excellent companion plants for fruit and vegetables, but did you know all parts of the plants were edible? For Garden Day this year, try this easy-to-make plot to plate Nasturtium Pesto.
Try this simple recipe for Garden Day from Luke and Jess at Table at de Meye and WOW your guest with the ever so common, yet beautiful, nasturtiums that we see very often in gardens all around.
2 tablespoons pumpkin seeds, toasted
2 cups nasturtium leaves and tender stems
1 clove garlic
1 spring onion, ends trimmed and sliced
1/2 cup freshly grated goats pecorino cheese
1/2 cup extra-virgin olive oil
Sea salt and lemon juice to taste
- Place seeds, nasturtium leaves, garlic, onion and cheese into a blender. Slowly add olive oil whilst the blender is running until a smooth paste is formed.
- Season to taste with salt and lemon juice
- You can substitute pumpkin seeds with toasted pine nuts and goats pecorino with parmesan.
- Why not garnish with some Nasturtium flowers?
Festival of Flowers
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Click here to find Nasturtiums to buy and grow in your garden this month!