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4.16 from 25 votes

Nasturtium Pesto

Slightly peppery nasturtium leaves, pistachios, and Parmesan cheese get blended together for a fast, fresh take on pesto.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Servings: 8 people
Calories: 165kcal


  • 50 large nasturtium leaves or twice as many if small
  • ¼ cup pistachios or favorite nut
  • ½ cup olive oil
  • ½ cup Parmesan cheese
  • 1 pinch red pepper optional
  • salt and pepper to taste


  • Wash the nasturtium leaves and shake them dry (they can be slightly wet). 
    Toast the nuts (it intensifies their flavor and I love it) - put them in a dry pan over medium heat, stirring every 30 seconds or so. Cook for 2-3 minutes - until they start to smell good. Then take them off the heat, or they will burn (fast!)
  • Fill your food processor up ¾ of the way, loosely, with leaves. Blend until they are chopped. Add more leaves, blend. Continue this until all of the leaves are blended up.
  • Add in the pistachios and blend until finely chopped.
  • Add in the cheese, red pepper and half the oil. Blend.
  • Add more oil until it's the desired consistency. This will highly depend on how much nasturtium you used. 
  • Taste. Add salt, black pepper, more nuts or more cheese until you like how it tastes.


This is a loose form recipe. Use as much nasturtium as you pick. I filled a regular sized colander with leaves, slightly packed. It resulted in 2 cups of pesto.
You could add basil for a more traditional pesto flavor.


Serving: 0.25cups | Calories: 165kcal | Carbohydrates: 1g | Protein: 3g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 100mg | Potassium: 45mg | Vitamin A: 65IU | Vitamin C: 0.2mg | Calcium: 78mg | Iron: 0.3mg