Nasturtium Pesto Recipes
NASTURTIUM PESTO
Nasturtium leaves and stems add fresh peppery flavor to chef David Kinch's homemade pesto, which serves as a garnish for his Nasturtium Risotto.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- 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.
- 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.
NASTURTIUM PESTO
Nasturtiums are often seen as an ornamental flower in the garden, and sometimes even as a weed with how prolific it is, but it's actually a highly nutritious leafy green that can be turned into pesto!
Provided by Linda Ly
Categories Everyday Eats & Sweets
Time 20m
Number Of Ingredients 6
Steps:
- Pick a basket full of fresh, healthy leaves and flowers without any blemishes. If your plants aren't blooming yet, using only the leaves is fine too.
- Thoroughly wash and dry the leaves and flowers; tear larger leaves in half.
- Add the leaves, flowers, garlic, olive oil, walnuts, and Parmesan to a blender or food processor. I like my pesto extra nutty and extra cheesy, so I use the full 1 1/2 cups for each ingredient.
- Blend all the ingredients until the mixture is smooth.
- Ladle the pesto into small jars, refrigerate, and enjoy! It should keep for up to two weeks.
Nutrition Facts : Calories 138 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 3 milligrams cholesterol, Fat 14 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 tablespoon, Sodium 64 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
NASTURTIUM PESTO
Make and share this Nasturtium Pesto recipe from Food.com.
Provided by dicentra
Categories Sauces
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine all of the ingredients in a food processor or blender.
- Process the mixture until smooth.
Nutrition Facts : Calories 910.7, Fat 100.1, SaturatedFat 13, Sodium 3.8, Carbohydrate 4.8, Fiber 2, Sugar 0.8, Protein 4.6
NASTURTIUM PESTO
This Nasturtium Pesto recipe is delicious and good for you, too!
Provided by Stéphane Beaucamp
Number Of Ingredients 9
Steps:
- In a food processor, blend all ingredients except olive oil into coarse, grainy mixture. Slowly pour in oil in several batches, pulsing briefly after each batch, until completely blended. Use to top fish or chicken. See also The Natural Gourmet: Vegan Kale-Basil Pesto Recipe
Nutrition Facts : Calories 541 calories
NASTURTIUM RISOTTO
This one-of-a-kind risotto, from chef David Kinch of Manresa, uses all parts of the nasturtium plant, and it tastes as wonderful as it looks.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 13
Steps:
- In a large, heavy-bottomed saucepan, heat olive oil and butter over medium-high heat. Add leeks and cook, stirring, until soft and translucent, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add rice and cook, stirring constantly, until grains are opaque, start to sizzle, and stick together, about 2 minutes. Add wine and cook, stirring, until liquid is completely absorbed, about 30 seconds. Season with salt.
- Reduce heat to low and add enough bouillon to cover rice. Cook, stirring constantly, until almost all the liquid has been absorbed. Add another 1/2 cup bouillon and continue cooking and stirring, until liquid has been absorbed. Continue cooking and adding bouillon, 1/2 cup at a time, until rice is al dente, about 20 minutes.
- Stir in butter and remove from heat. Fold in cheese and season with salt. Serve garnished with nasturtium pesto, chervil, and flowers.
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