Happy day, freaks of natural! 

As some of you may know, all parts of the plant of Nasturtium are edible, nutritious and  delicious!

In this post let’s see one of many way it can be used in our kitchen, one of my favorite: nasturtium pesto sauce.

Both leaves and flowers can be used to make pesto sauce, in this recipe I will use only flowers that add a fresh summerish touch at the dish. The peculiarity of this recipe is its fresh peppery flavor, typical, and that can be used for tapas, side sauce, and whatever your creativity and taste can image of.

Nasturtiums are not only edible and tasty, they have numerous health benefits already discussed here (, this way to eat them raw preserves all the organoleptic and nutritional properties of this magical flower.

Let’s get going and see what we need to spoil and impress our next guests!


  • Nasturtium flowers 
  • Extra Virgin Olive oil 
  • a clove of Garlic
  • Parmesan cheese 
  • Pumpkin or Pine seeds



  • Gently wash and dry Nasturtium flowers 
  • Roughly chop the garlic cloves 
  • Lightly toast the pumpkin seeds in a pan or oven (pine nuts or roasted almonds can be used instead)
  • Add all the ingredients to a blender or food processor, add as much extra virgin olive oil as necessary to get the desired texture
  • Blend all the ingredients until the mixture is smooth, taste it an adjust as you please

To give a touch of delicacy to our dish, we combined Nasturtium flower pesto with zucchini that we have previously slightly boiled. To better mix the sauce with the zucchini, let’s sauté them together in a pan over low heat for a few minutes while the pasta is cooking. Once the pasta is ready, add to the sauce and enjoy it! 

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