by Ana Tkacik, Mindful Meals by Ana
Nasturtiums are one of those magical plants. They grow vigorously without much effort, produce gorgeous blossoms throughout the summer months and many parts of the plant are edible: leaves, stems, flowers and seeds. Pesto is an easy way to make use of nasturtiums as they climb and trail about the garden. Plus, it is a versatile recipe that can be adapted to fit the ingredients you have on hand. Next time you’re looking for a quick dinner, cook up a pot of pasta and toss with this pesto. It can be served hot or cold to make a refreshingly peppery pasta salad for summer afternoons.
Makes about 1 cup
2 large garlic cloves
¼ cup unsalted toasted nut of your choice (pine nuts, cashews, pistachios and almonds work great)
½ tsp kosher salt, to taste
2 cups nasturtium leaves, packed
½ cup freshly grated Parmesan cheese or nutritional yeast
½ cup extra virgin olive oil
1lb. cooked pasta (hot or cold) or thick slices of crusty bread
A few nasturtium flowers for garnish
Rinse the nasturtium leaves in cold water and dry in a salad spinner. In a food processor or blender, finely chop the garlic, nuts, salt, and nasturtium leaves. Add the olive oil and Parmesan or nutritional yeast and blend just until incorporated. Adjust salt to taste. Toss your hot or cold cooked pasta with the pesto or slather the pesto on a slice of toast. Garnish with nasturtium flowers and enjoy!
Leftover pesto can be stored in an airtight container in the refrigerator for up to 1 week.
Mindful Meals by Ana offers weekly prepared meal delivery. Locally sourced, organic and seasonally inspired dishes. Special diets accommodated.
#339.970.1376 - AnaTkacik@gmail.com