Name: Nasturtium Pesto
Ingredients: 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

Description

A quiet luxury take on pesto sauce.

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

Instructions

After harvesting, wash and pat dry nasturtium leaves and stems.
Place all ingredients except cheese in the bowl of a food processor. Let the blades work for 90 seconds.
Scrape down the sides of the bowl and check for smooth, soft consistency.
Add oil if too thick and dry.
Add cheese and process just until blended.
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.