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)...
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).
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
Pesto sounds interesting. I do wonder what it would taste like if it were straight nasturtium leaves.
ReplyDeleteHow brave! I've never made pesto with nasturtium leaves. Maybe now I'll give it a whirl. I'm intrigued...
ReplyDeleteThat varity of nastutium is really pretty. What a cool idea to use them in pesto! There is an Avec Eric video on YouTube where Eric visits Chef David Kinch of Manresa - David makes nasturtium ice cream and then pours a potimarran pumpkin soup over the ice cream. I have lots of naturtiums growing and I'll have to try using them in pesto.
ReplyDeleteI've been told that the leaves are edible, but I've never ever eaten them. I've put the blossoms in salads, but that is all I've done with nasturtiums.
ReplyDeleteYum! That pesto looks delicious. I will have to give this ago later in the summer.
ReplyDeleteThat's a really interesting way to use nasturtium leaves, I'll have to try it. I've made pesto from arugula and it turns out far less peppery than expected also.
ReplyDeleteI never would have thought to use nasturtium in a pesto! That shrimp and pasta looks really tasty.
ReplyDeleteThanks for this new idea. Nasturtium pesto sounds exotic and peppery, but I can imagine how the peppery taste is somewhat lost in the midst of all the other fatty ingredients.
ReplyDeleteI finished up the last of the pesto last night in the polenta lasagna dish I mentioned... The dish was excellent, and my favorite polenta dish so far, but I couldn't taste any of the pesto. I think basil pesto would've been more prevalent.
ReplyDeleteAnyway, the nasturtium pesto alone definitely had the "earthy" taste of the leaves, but not the pepperiness. Maybe adding a little black pepper would've helped? I think it will work best in straight up pesto dishes where the flavor won't be lost among other flavors.