Preserves

Nasturtium Pesto

Nasturtium Pesto with Preserved Lemon | Hitchhiking to Heaven

A simple bowl with wheat-free pasta, nasturtium pesto, grated parmesan, and preserved lemon.

My friends have been into some pretty cool stuff lately:

Julia just showed us how to prepare horseradish instead of using store bought. That’s something I’ve been wanting to do for a long time. I don’t know what I’ve been waiting for; it’s easy!

Kaela uncovered a nifty recipe for radish pesto at Delicious Days. And then Dona weighed in with a very impressive list of additional radish recipes.

Joel at Well Preserved posted a great list of foraging apps for smart phones. I’ve already downloaded a couple sets of foraging flashcards for my iPhone, and

I look forward to more.

Nasturtium | Hitchhiking to Heaven

Finally, Kate and Marisa both shouted out this terrific post at Chiot’s Run about how to organize your storage freezer.

I am not going to try to explain exactly how all of these things collided in my brain so that I ran out the back door and started picking nasturtiums to make nasturtium pesto right away. But consider: useful things that are simple to prepare, pesto of a different stripe, hunting beautiful weeds, thinking ahead to what I might keep in the new freezer that will arrive at our house next week . . .

Boom! Nasturtium pesto.

It took all of twenty minutes to make, including the picking. (That’s a fraction of the time it will take to finish this post. Having a blog is a funny thing.) I threw in some of the pickled nasturtium pods (California Capers) I made last summer. They’re a nice addition, but by no means necessary. You can just pick some tender nasturtium leaves and get busy.

Nasturtium Pesto Ingredients | Hitchhiking to Heaven

Nasturtium Pesto

4 cups packed nasturtium leaves, plus a handful of nasturtium flowers
2 tablespoons pickled nasturtium pods (optional)
4 cloves garlic
1 cup walnuts
1 large lemon, juiced
3/4 cup olive oil
1/4 teaspoon salt, adjusted to taste

black pepper to taste

Put everything but the salt and pepper into a blender or food processor and mix until smooth. (If you don’t have pickled pods, don’t worry about it. Instead, think about adding a dash of hot sauce for a little extra bite. I don’t think I’d add nasturtium pods that haven’t been processed and brined; they can be bitter.) Add salt and pepper to taste.

I put one jar into the fridge and froze the rest of the pesto in ice cube trays. I’ll transfer the frozen cubes to a freezer storage bag so I can use them later.

Nasturtium Pesto | Hitchhiking to Heaven

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