After a long beach walk reunion with a friend from Melbourne, we are about to dive into this delicious nasturtium pesto. Nasturtiums have a slight mustard taste to them, so this pesto can hold a lot of garlic, making it a great strongly flavoured topping for another dish as well as a wonderful, wild dip.
1 cup of packed nasturtium leaves
1/2 cup of packed nasturtium flowers
4 cloves of garlic
1/2 cup of olive oil
1/2 cup of walnuts
juice of 1/2 a lemon
salt & pepper
Blend all the ingredients and enjoy on toast, mixed through vegetables or as a dip with celery sticks, as we did.