Nasturtium Flower Pesto

Print Recipe

Prep Time 10

Cook Time 10

Course Condiments

Servings

Calories 177 kcal

Equipment

1 frying pan
1 food processor

Ingredients

4 cups nasturtium flowers firmly packed
1/2 cup olive oil
6 cloves garlic
75 grams fresh parmesan cheese
1 cup almonds or other nut of your choice
salt & pepper to taste

Instructions

Fry the nuts in a dry frying pan over low heat.
Measure out the oil and cheese.
Place all ingredients into a food processor, and blend until a smooth consistency is reached.
Store in an airtight container in the fridge for 5-7 days.

Notes

To make this recipe nut-free, substitute sunflower seeds for the nuts.

It is important to refrigerate or freeze pesto within 2 hours.

For best storage in the fridge, use a tall glass jar and pour a little olive oil over the top of your pesto. This ensures that pathogens can't get in and contaminate the contents.

Nutrition

Serving: 20gCalories: 177kcalCarbohydrates: 4gProtein: 5gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.002gCholesterol: 4mgSodium: 101mgPotassium: 118mgFiber: 2gSugar: 1gVitamin A: 263IUVitamin C: 4mgCalcium: 113mgIron: 1mg

Keyword condiments, dip, nasturtiums, pesto

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