If you love basil pesto but want something with an extra kick, this nasturtium basil pesto is a game changer. With the peppery bite of nasturtium leaves, fresh basil, and rich grated pecorino, this pesto delivers a bold, garlicky punch. A touch of chili flakes add to the heat. Unlike traditional pesto, this version skips the olive oil.
A bold, peppery twist on a classic. Made with fresh garlic cloves, nasturtium and basil leaves.
Nasturtiums thrive in most corners of our garden, weaving through beds with their trailing vines and pretty blooms. They’re great for the garden—attracting pollinators, repelling pests, and acting as a natural ground cover to protect the soil. Plus, the entire plant is edible, from the peppery leaves to the bright flowers and even the seed pods, which can be pickled as a caper substitute.
Nasturtium leaves are rich in vitamin C, while basil is loaded with antioxidants. Garlic supports immune health, and pecorino cheese adds a dose of calcium and gut-friendly enzymes. Whether tossed through pasta, spread on toast, or used as a dip, this pesto is as nourishing as it is delicious.
Ingredient alternatives
Traditional pesto uses parmesan.
Pecorino has a sharper, saltier bite compared to parmesan, which has a milder, but nuttier flavour. Both cheeses add richness, so you can easily swap one for the other depending on your preference and what is available to you. If using Parmesan, you may need a pinch more salt to match Pecorino’s intensity.
You can easily swap the cashews in this recipe for almonds, pine nuts, walnuts, or macadamias. All of which add their own unique richness to the pesto.
Fresh Nasturtium Pesto
Ingredients
Equipment
Method
- Simply add all ingredients to food processor and mix until combined and smoothed to your preference.
- If you’re using a smaller food processor or Nutribullet like I do, you may need to blend the ingredients in stages, starting with the cashews.
How to store
Store in an air tight jar in the fridge. The pesto will typically last for about 4-5 days in the fridge.
Pesto freezes well too. If you want to store it for longer, you can freeze it in ice cube trays, then transfer the cubes to a bag once frozen. I do this when I want to add extra flavour to pasta and pizza sauces. When frozen it can last for up to 3 months.
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