Garden of Eatin' / Everyday Eats & Sweets / Flowers & Herbs / Recipes / You Can Eat That?!

Nasturtium Pesto

Nasturtium pesto

We’ve had an abnormal amount of rain in LA these past couple of months, and with all the rain came the nasturtiums. Fields of nasturtiums — all over my garden, popping up through the mulch, under the stairs, between the cracks, volunteering everywhere.

Bumper crop of nasturtiums

Most people don’t give nasturtiums a second look. They’re sometimes regarded as weeds, as they reseed easily and will grow absolutely anywhere with the least amount of maintenance. They’re often seen as ornamental annuals, blooming through early summer before the heat turns them into a scraggly mess of vines.

But historically, nasturtiums (Tropaeolum majus) are considered vegetables, hailing from South America and originally cultivated in Peru. The leaves and flowers contain high amounts of mustard oils, which give them a pungent, peppery flavor and are released when the plant is crushed or chewed. (The same oils are found in mustard seeds, horseradish root, and wasabi.)

Mustard oils have active antiobiotic, antifungal, antiviral, and antibacterial properties, making nasturtiums a natural remedy for everything from skin infections to sinus colds. The leaves are also rich in vitamin C and iron, and anthocyanins in the red and orange flowers make them highly antioxidant. Just make a simple (yet beautiful) salad with the leaves and flowers to gain the many health benefits of this very underrated plant!

But when I end up with a bumper crop of nasturtiums, my favorite use for them is making pesto. The mustard oils in the plant add a spicy kick to this recipe not found in typical pesto, and it’s such a treat to have homegrown, homemade pesto when it’s not basil season!

Nasturtium Pesto

Makes 2 cups


4 cups packed nasturtium leaves
2 cups packed nasturtium flowers
1 1/2 cups olive oil
5 cloves garlic
1 to 1 1/2 cups walnuts
1 to 1 1/2 cups shredded Parmesan cheese


Pick a basket full of fresh, healthy leaves and flowers without any blemishes. If your plants aren’t blooming yet, using only the leaves is fine too. Nasturtiums are highly beneficial in the garden for being natural aphid traps, so you’ll want to make sure you’re not harvesting a colony of aphids along with them!

Nasturtium leaves and flowers

Thoroughly wash and dry the leaves and flowers; tear larger leaves in half.

Nasturtium leaves

Nasturtium flowers

Add the leaves, flowers, garlic, olive oil, walnuts, and Parmesan to a blender or food processor. I like my pesto extra nutty and extra cheesy, so I use the full 1 1/2 cups for each ingredient.

Garlic, walnuts and parmesan for homemade pesto

Add all pesto ingredients to a blender

Blend all the ingredients until the mixture is smooth.

Blend all pesto ingredients until smooth

Blend all pesto ingredients until smooth

I love the bright green color!

Ladle the pesto into small jars, refrigerate, and enjoy! It should keep for up to two weeks.

Spicy nasturtium pesto

Fresh nasturtium pesto

Linda Ly About Author

I'm a plant lover, passionate road-tripper, and cookbook author whose expert advice and bestselling books have been featured in TIME, Outside, HGTV, and Food & Wine. The No-Waste Vegetable Cookbook is my latest book. Garden Betty is where I write about modern homesteading, farm-to-table cooking, and outdoor adventuring — all that encompass a life well-lived outdoors. After all, the secret to a good life is... Read more »