???? Nasturtium Pesto Recipe
A Fresh, Peppery Twist on a Classic Italian Favorite
If you love homemade pesto, you’ll adore this garden-fresh version made with nasturtium leaves and blossoms. Bright, bold, and full of nutrients, Nasturtium Pesto brings a peppery kick that pairs perfectly with your favorite pasta, veggies, or sandwiches.
At Vitality Farms Company, we love helping you turn what grows in your garden into delicious, nourishing meals. Nasturtiums are more than just beautiful flowers—they’re a true Florida favorite that thrive in warm weather, attract pollinators, and add flavor to your kitchen year-round.
???? Ingredients
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2 cups nasturtium leaves (loosely packed)
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About 20 nasturtium flowers (for color and flavor)
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½ cup raw cashews (or substitute pine nuts, walnuts, or sunflower seeds)
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4 garlic cloves, peeled and sliced
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½ cup extra virgin olive oil
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½ cup nutritional yeast (adds a rich, cheesy flavor)
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½ teaspoon sea salt
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¼ teaspoon fresh cracked black pepper
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2 teaspoons fresh lemon juice
???? Directions
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Wash and prep
Rinse nasturtium leaves and flowers gently in cool water. Pat dry and remove any stems. -
Blend the base
In a food processor, combine nasturtium leaves, flowers, garlic, cashews, salt, and pepper. Pulse several times until finely chopped. -
Add oil and flavor
With the processor running, slowly drizzle in olive oil until the pesto reaches your desired consistency. Add nutritional yeast and lemon juice, then pulse again to combine. -
Taste and adjust
Add a pinch more salt, lemon, or oil to balance the flavors. The result should be a smooth, peppery, and aromatic pesto.
???? Serving Suggestions
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Toss with pasta, spaghetti squash, or zoodles
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Spread on sandwiches, wraps, or flatbreads
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Stir into soups, grain bowls, or mashed potatoes
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Drizzle over grilled vegetables, chicken, or seafood
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Use as a dip for crackers, crostini, or fresh veggies
???? Garden-to-Table Tip
Nasturtiums are one of Florida’s easiest and most rewarding edible flowers. They grow quickly, love the sun, and their peppery flavor is similar to watercress. Plant them along garden borders or in containers for a pop of color—and harvest regularly to keep the plants producing.
???? Storage
Keep your nasturtium pesto in an airtight jar in the refrigerator for up to 7 days.
For longer storage, spoon into an ice cube tray, top with a thin layer of olive oil, and freeze. Pop out a cube whenever you need a burst of fresh flavor!
