Nasturtium pesto: A flavourful remedy for digestive bliss

Imagine strolling through a garden adorned with vibrant flowers, and suddenly, your senses are captivated by a delightful aroma. Among these enchanting blossoms, a plant stands out: the humble nasturtium.

With their wild growth and an array of edible parts, including the leaves, nasturtiums hold a secret waiting to be discovered. Today, we spoke to Endeavour College naturopathy lecturer and naturopath, Holly Moffitt, who shared this delectable recipe that transforms these peppery and slightly bitter leaves into a mouthwatering pesto.

Whether you crave a tantalising addition to your pasta dishes, a flavourful spread for snack plates, or a savoury drizzle over grilled fish, this recipe has you covered.

But there’s more to it than just a burst of flavour; nasturtium leaves possess digestive-boosting properties, making this pesto a natural home remedy for those seeking to support their digestive capacity, which tends to wane as we age.

Plus, it’s gluten-free and egg-free, catering to various dietary preferences.

Ingredients: 

• 2 cups nasturtium leaves
• 3⁄4 cup extra virgin olive oil
• 2 cloves of garlic
• 3⁄4 cup pine nuts
• 3⁄4 cup parmesan cheese
• 2 tablespoons apple cider vinegar
• 1 teaspoon Celtic sea salt 

Method: 

1. Wash leaves well. 
2. In a blender or small food processor blend leaves, oil, garlic, pine nuts, cheese, apple cider vinegar and salt. 
3. You may need to stop the machine a few times to scrape down the container and ensure it mixes well.
4. Stores for 2 weeks in the fridge in an airtight container.

Learn more about nutrition and naturopathy at Endeavour College of Natural Health and in new short online courses at Endeavour Short Courses.