Bright green and full of garlic, traditional pesto is as versatile as it is delicious. Basil doesn't have to be the only star of pesto. Try adding nasturtium leaves from your flower garden! Nasturtium adds a fresh, peppery kick to your pasta, pizza, or even eggs!
- 1 cup packed nasturtium leaves and stems, washed and dried
- 15–20 basil leaves
- 4 garlic cloves
- ½ cup pine nuts, lightly toasted
- ½ cup or more of extra virgin olive oil
- ½ cup Parmesan cheese, grated
- ½ teaspoon salt
- ½ tablespoon lemon juice
Add all ingredients to a food processor or blender and blend until smooth, scraping the sides periodically to fully incorporate ingredients. Add more olive oil for desired consistency.