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Fresh Nasturtium Pesto Pasta

A peppery, vibrant pesto made from nasturtium leaves and flowers, tossed through hot pasta — an adventurous, garden-forward twist on a classic that turns edible blooms into dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings

Equipment

  • Food processor or blender
  • Large pot

Ingredients
  

  • 2 cups fresh nasturtium leaves and flowers, washed and stems removed
  • 1/2 cup nuts (pine nuts, walnuts, or almonds) toasted
  • 2 cloves garlic, minced
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup olive oil
  • Salt and black pepper to taste
  • 12 oz pasta of your choice (spaghetti, fettuccine, or penne)
  • Extra nasturtium flowers for garnish, optional

Instructions
 

  • Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside, reserving a little pasta water.
  • Make the Pesto: In a food processor, combine the nasturtium leaves, nuts, garlic, and Parmesan cheese. Pulse until finely chopped. With the motor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Season with salt and pepper to taste.
  • Combine: Toss the cooked pasta with the nasturtium pesto, adding a bit of reserved pasta water if needed to reach your desired consistency.
  • Serve: Plate the pasta and garnish with extra nasturtium flowers for a beautiful presentation. Enjoy your fresh and flavorful nasturtium pesto pasta!