The name nasturtium comes from the Latin words for nose (nas), and tortum (twist), referring to a persons’ reaction upon tasting the spicy, bittersweet leaves.
Nasturtium leaves have a high concentration of Vitamin C and are claimed to be a natural antibiotic.
The Fresh off the Croft nasturtiums have rather taken to the polytunnel environment, and are now in danger of taking the place over. I needed to use rather a lot of them, and set about finding a recipe.
It turns out that a great way to use them is as pesto – tried and tested in the Coll View kitchen, and delicious with pasta or crackers. I have read that it keeps in the fridge, in a sealed container for up to 10 days, but I didn’t get to test it as it was all gone that evening…
Bag of nasturtium leaves (washed and roughly chopped)
About a 3rd of a bag of walnuts (or pine nuts)
A clove of garlic (chopped)
A decent helping of grated parmesan
Salt and pepper to taste
Blitz ingredients in a food processor, adding oil until you get to the consistency you want (when stirred, it should stand in peaks). Add salt and pepper to taste.
You can tweak it to suit you, more garlic, less nasturtium. Whichever way you do it, it is lovely.