mixed up "pesto-ish"

★★★★★ 1
a recipe by
Tammy Brownlow
Dallas, TX

This is just my way of preserving what is abundant in the garden today. Nasturtium is a beautiful flowering plant that I started growing last year. The flowers and leaves are edible and lend a unique peppery flavor to any dish you add it to - salads, sauces, and in this case - mixed up pesto. The combination of greens, herbs, and nuts was so good I just had to share. I plan on using it as a spread on grilled breads, meats, roasted potatoes, mixed with mayo for sandwiches, and of course a pasta dish or two. I hope you give this crazy pesto-ish a try... (:

★★★★★ 1
serves Makes 1 cup
prep time 10 Min
method No-Cook or Other

Ingredients For mixed up "pesto-ish"

  • 1/2 c
    shelled dry roasted and salted pistachios
  • 4 clove
    fresh garlic, chopped
  • 1 1/2 c
    swiss chard, stemmed
  • 1/4 c
    arugula rocket, stemmed
  • 4 Tbsp
    basil leaves, fresh
  • 2 Tbsp
    flat italian parsley leaves
  • 10
    nasturtium leaves (optional but highly recommended)
  • 1 tsp
  • olive oil for drizzling - i used about 1/4 cup

How To Make mixed up "pesto-ish"

  • 1
    This is a picture of Nasturtium leaves. My plants haven't bloomed yet. I'll post a picture once they do. The flowers are beautiful and edible as well. I let the flowers run their course to collect the seeds. The leaves have a peppery flavor a little more like radish than arugula - to me anyway (: If interested, you can purchase seeds online - I went to Burpee.com
  • 2
    Add pistachios to food processor and pulse until chopped.
  • 3
    Add garlic, chard, arugula, basil parsley, naturtium, and salt. Pulse until finely chopped.
  • 4
    Drizzle oil and pulse until desired consistency. Enjoy!