Pesto is great with noodles, rice, in sauces, soups, salads, as a spread, or a dip.
You can keep pesto in a jar or a container, with some olive oil on top, to keep herbs from oxidizing. Pesto will last in the fridge up to four days or in the freezer for two months.
Ingredients:
- 400 g of dandelion leaves
- 200 g of nasturtium leaves and flowers
- 50 g of parsley leaves
- 2 cloves of garlic
- 3 dl of virgin olive oil
- a teaspoon of salt
- a pinch of black pepper
- 300 g of spaghetti
Preparation:
- Gather dandelion leaves, nasturtium leaves and flowers and parsley.
- Wash and drain the them well.
- Chop the leaves and flowers and put them in a blender. Add garlic, olive oil, salt and pepper and blend well.
- Boil salted water in a big pot and cook spaghetti following the instructions on the package.
- When done, drain spaghetti and mix them with a few tablespoons of pesto.
It's looks like delicious! My two daughters love spaghetti so much. I think I don't know nasturtium leaves, what does it taste like?
The taste of it was really surprising to me, it's packed with sharp flavor which is a little bit spicy, especially seeds tastes really strong and they look funny. The flavor reminds me of black radishes, but sharper. The whole plant is edible and really healthy and I'm still getting intoduced to it in my kitchen.
I love the tea made of flowers, I also read that it's possible to dry the whole plant and grind it as a spice.
I like your take on pesto, why not add wild edibles, and why not dress it up with a flower too! Nice work chef.
Wild food it's so authentic in taste than anything else we can buy or grow in the garden. I love simple food, we only need effort to go out and find it, but then it seems like it doesn't need a lot of processing in the kitchen as the wild food is already so perfect.
Good
Fascinating indeed. What's the work of that leave
Looks and sounds delicious!
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I have made dandelion pesto before but I have never eaten nasturtiums except for a nibble. They are so beautiful. What a great addition to this pesto. Just lovely!
They really are beautiful. I love it's slightly spicey taste, it really goes nice with the bitterness of the dandelion.