My Whirlybird Nasturtiums are in full bloom... I find it interesting that out of seven possible shades, I have two colors on four plants. Hopefully the last two plants I'm growing this season will reveal a different color (or two)...
I wanted to try using them in something besides a salad, but I had no idea how to use nasturtiums. It's not really an ingredient typically found in recipe books or recipe collection sites. Thank goodness for the internet! Googling yielded a few suggestions, and I decided to go with making a Nasturtium Leaf Pesto recipe I found over at Poor Girl Gourmet's blog.
Being a pesto purist (for a simple lack of pesto branching out, really), I was a little scared to try a straight-up nasturtium pesto, so I decided to add a little bit of basil to the recipe. I snipped a few Cameo basil I started from seed, and some of the Italian basil I bought from a nursery last week. I didn't weigh the harvest because it was so small, but I ended up with 1/2 cup nasturtium leaves, and about 1/8-1/4 cup basil. Oh, I also added homegrown garlic to the mix too.
(I think I over-blended)
I was surprised by how much of the nasturtium's peppery flavor was lost when making the pesto, but still tasted good. I really enjoyed using it to make Creamy Pesto Shrimp (BTW, this is totally bad for the arteries and hips).
I froze the rest of the pesto on parchment paper in 1/2 tablespoon portions then transferred to a freezer bag. I plan on using it again tomorrow in this Pesto Polenta Lasagna.Each week Daphne over at Daphne's Dandelions hosts Harvest Monday. Check out her page to see what other's have been munchin' and crunchin' on this week



