Chargrilled zucchini and nasturtium pesto from In Good Company: Simple, Generous Recipes and Ideas for Get Togethers and Good Times (page 87) by Sophie Hansen

  • lemons
  • nasturtium leaves
  • Show all ingredients...

  • EYB Comments

    Can substitute pecorino cheese for Parmesan cheese.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Garlic toasted sourdough

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pecorino cheese for Parmesan cheese.

  • Ganga108 on August 17, 2024

    It is nasturtium season again at my place. I keep a large jar of this pesto in the fridge and it is slathered, stirred or tossed through everything from salads to soups. It also makes a wonderful topping for the GF Seeded Bread from Hippie Lane by Taline Gabrielian. First, spread with home-made cashew butter, then pesto, then a good feta. Heaven. (The cashew butter is modified from the Cashew Chevre recipe in 300 Best Blender Recipes, by Vitamix.)

  • Ganga108 on September 05, 2022

    I adore food that surprises in taste or texture - simple, honest food that somehow just sparks more than its ingredients suggest. I am always exclaiming "Oh my!" or "My goodness!" or "Wow!" And wow! this pesto made from nasturtium leaves is very surprising. (I have nasturtiums growing all over the garden and this year they have gone berserk.) Naturally I expected the pesto to have a bite, a pepperiness like the leaves naturally do. But this is green herbaceousness with only an undertone of their pepperiness. The garlic and lemon (and salt) tame them so well. I could eat it with a spoon. I can imagine a million uses for this wonderful puree. Tonight, I am making bread sticks for dipping and eating. (I think it would go so very very well with the chargrilled zucchini, but it's a month or 2 before the zukes in the garden are flourishing.) [For full transparency, there are no seed pods yet, so they were omitted, and I used large leaves rather than the much smaller young ones.]

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