Nasturtium pesto

[scrap]

Tried to come up with something that requires a lot of the stuff.
It was fully out of control...

Lots of Nasturtium leaves,I used about 2 collanders full.
2 cloves of garlic
Cashew nuts,about one cup.
Olive oil,enough to make it smooth.
Pinch of pepper and seasalt

Added some dried oregano to deepen the flavour somewhat.

I pulped everything in a foodproccessor,but left out the cashews until the end.
I like a bit of crunch in pesto's.
So far it was pretty good on a cheese roll,and we're having pasta tonight

[Christine]

That does sound really delicious. I expect you know that you can pickle seed heads and use them instead of capers. If anyone does want a recipe, it's 4 oz salt dissolved in 2 pints warm water to make brine, then allow to cool. Soak green, ripe nasturtium seeds in brine for 2 days, then drain and rinse. Cover with cold water for 1 day. Then pack into small hot jars and cover with boiling spiced vinegar and put lids on. Mature for 3 months before use.

[scrap]

I knew,but never had a good recipe.

Now I can get rid of the seeds in a tasty way too...

[Christine]

Well, that one came from my mum's 1965 'uncommon preserves' slim vol and it works very well.
With your pesto recipe, I'll be planting nasturtiums again next year. They've always self-seeded before but none this year...

[scrap]

Well,It's not really a recipe,think of it as a guideline...
Anything can be added to a pesto,well,almost.
Pinenuts,hazelnuts,wallnuts,hard cheeses like Parmezan or Manchego are all good.

Chive and hazelnut pesto is fab on a cold chicken sandwich

[jim]

Parsley and walnut makes a lovely pesto too,

Love and Peace
Jim

[Christine]

I used some wild rocket instead of basil last year. Shame I didn't think to double-check the pine nuts before I threw it all in - they'd definitely gone off and the pesto was not as good as it should have been. Lasted really well in sealed jars, though - I'm still eating it.

[clanpowell]

We made one using a mixture of tasty greens from around the garden. Rocket, nasturtium, sage, marigold and parsley. Really nice with walnuts and some seriously strong farmhouse cheddar. Don't know how well it keeps as it was all gone with a week! Spread it on toast for something different.