Nasturtium Pesto

We truly enjoy traditional basil pesto, but we’re elevating the classic recipe to new, summery heights with our Nasturtium Pesto recipe. Did we hear someone say that pesto does not need any improvements? This is quite probably true, but don’t ignore the flavorful possibilities presented by naturally peppery nasturtium leaves. The deliciousness may surprise you.

A More Lowkey Pesto for a Quiet Luxury Meal 

The fashion industry is tapping into quiet luxury, a new-age, minimalistic approach to fashion that focuses on quality materials and thoughtful purchases that are considered more of an investment rather than fast fashion. We’ve given some thought to this concept and think it can undoubtedly translate into the food and beverage world as well. By way of a similar approach, recipes with fewer ingredients, simple preparations, time-honored tastes, and flavors with a reminiscent feel of splendor can also find their way into this trend of quiet luxury. Nasturtium pesto uses a fresh edible plant for a cleaner, sharper take on classic pesto. Add this nasturtium pesto to your favorite pasta, or use it on crostini like we’ve done here for a simple and luxurious appetizer.

Nasturtium Pesto

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• Author: Keith Recker

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Description

A quiet luxury take on pesto sauce.

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Ingredients

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• 2 cups fresh nasturtium leaves and stems (packed)
• ½ cup pecans (raw or toasted)
• 2 cloves fresh raw garlic
• 1 cup olive oil (more if needed)
• ½ cup grated Pecorino Romano cheese
• ¼ tsp white pepper
• ¼ tsp lemon zest (more to taste)
• 3 or 4 small English cucumbers and arugula leaves, for garnish
• Salt to taste

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Instructions

1. After harvesting, wash and pat dry nasturtium leaves and stems.
2. Place all ingredients except cheese in the bowl of a food processor. Let the blades work for 90 seconds.
3. Scrape down the sides of the bowl and check for smooth, soft consistency.
4. Add oil if too thick and dry.
5. Add cheese and process just until blended.
6. Place in a lidded container and refrigerate for up to a week, or spread immediately on slices of grilled baguette with thin rounds of English cucumber and arugula leaves for garnish.

Recipe and Styling by Keith Recker / Story by Star Laliberte / Photography by Laura Petrilla

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