Ingredients with Measurements:
- 2 cups of fresh nasturtium leaves
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of pine nuts
- 2 garlic cloves
- 1/2 cup of olive oil
- Salt and pepper to taste
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. Rinse the nasturtium leaves and pat them dry with a paper towel.
2. In a food processor or blender, combine the nasturtium leaves, Parmesan cheese, pine nuts, and garlic cloves.
3. Pulse the ingredients until they are coarsely chopped.
4. While the food processor or blender is running, slowly pour in the olive oil.
5. Continue blending until the ingredients are well combined and the pesto has a smooth consistency.
6. Season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- Serve at room temperature
Serving size:
- Makes approximately 1 cup of pesto
Nutritional information:
- Calories: 160 per serving
- Fat: 16g
- Carbohydrates: 2g
- Protein: 3g
Substitutions for ingredients:
- Substitute walnuts or almonds for pine nuts
- Substitute pecorino Romano cheese for Parmesan cheese
- Substitute arugula or basil for nasturtium leaves
Variations:
- Add a squeeze of lemon juice for a tangy flavor
- Add a handful of fresh mint leaves for a refreshing twist
- Add a teaspoon of honey for a touch of sweetness
Tips and tricks:
- Use fresh, young nasturtium leaves for the best flavor
- Toast the pine nuts in a dry skillet for a nuttier flavor
- Store leftover pesto in an airtight container in the refrigerator for up to a week
Storage instructions:
- Store leftover pesto in an airtight container in the refrigerator for up to a week
Reheating instructions:
- Serve at room temperature
Presentation ideas:
- Serve the pesto in a small bowl or ramekin
- Garnish with a nasturtium flower or a sprig of fresh herbs
Garnishes:
- Nasturtium flowers
- Fresh herbs
Pairings:
- Serve with pasta, grilled chicken, or roasted vegetables
Suggested side dishes:
- Garlic bread
- Roasted potatoes
- Grilled vegetables
Troubleshooting advice:
- If the pesto is too thick, add more olive oil
- If the pesto is too thin, add more pine nuts or Parmesan cheese
Food safety advice:
- Wash the nasturtium leaves thoroughly before using them in the recipe
Food history:
- Nasturtiums are native to South America and were brought to Europe in the 16th century. They were originally grown for their medicinal properties but later became popular as an ornamental plant and culinary ingredient.
Flavor profiles:
- Nasturtium leaves have a peppery, slightly bitter flavor that pairs well with the nuttiness of the pine nuts and the saltiness of the Parmesan cheese.
Serving suggestions:
- Serve the pesto as a dip with crackers or vegetables
- Use as a spread on sandwiches or wraps
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Taste: Herbaceous, Nutty, Savory, Garlicky, Tangy