eatwithana

Passionate about everyone eating better!

Nasturtium Pesto

Posted on October 6, 2014 by eatwithana

Oh yes I did! The garden as a whole did ok this year, but the Nasturtium are going gangbusters. It’s been a busy fall but I had to take a minute to share this. It’s delicious and pretty, and would accompany a hard strong cheese just beautifully.
Blend your flowers and some oil and lime juice and see how much you’ve really got, before adding the rest. The flowers look like a lot more when they are whole.
As many Nasturtium as you can gather, others quantities relative to that.
Papita ( raw green pumpkin seeds)
Raw sunflower seeds
Olive oil
Lime juice
A fresh Garlic clove
Salt
Pinch of paprika (I like it hot)
I also froze some for a winter treat too!

Solving your mint problems

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We had a poster of Woodchucks eating dandelions in my kitchen growing up. The caption read, ” learn to eat your problems for breakfast” it left a mark on me and I’ve always tried to do just that. When my community garden plot was being taken over by mint- I took home like a bushel and made mint pesto. Use any pesto recipe if your need ratios, I made a ton because it freezes well. In my food processor :
Mint
Fresh squeezed lemon juice ( a little more then for basil pesto)
Olive oil
1/2 Sunflower seeds
1/2 Papita ( raw pumpkin seeds)
Garlic
Salt
Really just taste as you go but so good with goat cheese, as a spread or on flatbead grilled!
Seen here on whole wheat pasta, Kalamata olives, steam broccoli , sheep feta.