Nasturtium Pesto

We love exploring the flavors and uses of the beautiful nasturtiums. They are known for their bright colors that can light up any garden, but these hardy annuals are also delicious, versatile and packed with nutrition. The mildly peppery flavor of nasturtium leaves offers a tasty twist on traditional basil pesto, and the pesto’s creamy texture is reminiscent of guacamole!

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Nasturtium Pesto

  • Author: Chef Jenna Asher
  • Yield: 812 1x


5 cups clean nasturtium leaves, loosely packed

5 cloves garlic

½ cup olive oil

cup walnuts

½ cup vegan Parmesan

½ teaspoon salt

¼ teaspoon pepper

1 tablespoon lemon juice


  1. Pick and clean nasturtium leaves. Shake off excess water.
  2. Fill your blender or food processor to about 3/4 full. 
  3. Blend leaves until they are roughly chopped. Add more leaves, blend. 
  4. Add in the walnuts and blend. 
  5. Add in the remaining ingredients. Blend.
  6. Adjust seasonings to taste.


We used the leaves of Cherry Rose Jewel nasturtiums, but any variety will work well.