Pesto Pasta Using Nasturtium Leaves?



Most people would recognise the plant above even if they are not familiar with it’s name.

Nasturtium plants grow in most edible gardens – growing abundantly to take over the garden.  But a weed they are not!

Nasturtium is considered by most gardeners to be a companion plant – acting like a magnet, drawing bad insects away from veggies.

Yes the flowers are edible but many people don’t realise the leaves of a nasturtium plant are also edible – they have a peppery taste.

So I’ve been thinking “what would nasturtium leaves be like in a pesto and would our toddler eat it”?


Nasturtium Leaves Pesto Pasta

2 cups of nasturtium leaves
1/2 cup of fresh basil leaves
2 garlic cloves
1 cup of coconut cream
1 tablespoon of olive oil
1 tablespoon of white wine vinegar
1 cup of almonds (or any nut)
Cooked pasta

* Place everything into a food processor (except pasta) and mix until it becomes a coarse paste.
* Add pesto paste to hot freshly cooked pasta and stir gentle until pasta has an even coating of the pesto.

I selected coconut cream instead of a dairy free cheese as I wanted the pesto to have a sweet pepper taste – more palatable for a toddler.

I have to admit I was surprised that our Little One ate the nasturtium pesto pasta however the Carnivore Male wasn’t overaly impressed (he actually uploaded a photo to Facebook and shared that ‘dinner tonight is flowers’).

So to confirm this recipe is dairy free, vegetarian, vegan and gluten free (if you use gluten free pasta).

Hope this inspires you to try using nasturtium leaves in your cooking.  Let your imagination go!

P.S. I have not given up on Carnivore Male. I’ll have him enjoying a nasturtium recipe – I’ll just keep experimenting.


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