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A hand holds a jar of nasturtium spinach pesto. In the background grow bright green nasturtium plants.
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Nasturtium Spinach Pesto

Forage nasturtiums for a frugal, bright colored, bright tasting pesto
Prep Time10 minutes
Servings: 3 about ¼ cup

Equipment

  • food processor or blender

Ingredients

  • 1 cup nasturtium leaves, packed
  • 1 cup spinach leaves, packed
  • 1 clove garlic
  • ½ cup chopped walnuts, toasted
  • ¼ teaspoon salt
  • ¼ cup olive oil
  • nutritional yeast to taste (optional)
US Customary - Metric

Instructions

  • Wash the greens and dry them well. Place the greens, garlic, toasted walnuts, salt and, if using, nutritional yeast or cheese in a food processor or blender. Pulse until well combined.
  • With the food processor or blender running, slowly pour in the olive oil. (Remove the small insert in the cap of the blender and pour oil through the opening.) Process until smooth. Store in a glass container in the fridge for at least a week or in the freezer for at least six months.