A beautifully green Anti-Inflammatory Nasturtium Pesto. A great way to use those peppery wonderful green leaves of the tropaeolum plant, commonly known as nasturtium or Indian cress.
- 30 g of nasturtium leaves (1.06 oz)
- 5 g of basil (0.18 oz)
- 20 g macadamia nuts (0.71 oz)
- 1/4 apple (1-1.25 oz)
- 1 small spring onion
- 50–60 ml (extra virgin) olive oil (1/4 cup)
- Gather the leaves of the nasturtium, be aware of any black flies that might gather underneath the leaves.
- Place the leaves in a container fit for a hand held blender, or place it in a strong blender together with the basil, apple, macadamia nuts and the spring onion. Add the (extra virgin) olive oil, and blend till it is smooth and beautifully green.
- You can adjust the thickness by added more or less olive oil.
- This Anti-Inflammatory Nasturtium Pesto can be used as a spread, dip, salad dressing or on top of some yummy pasta – Enjoy
- If you don’t have nasturtium growing in your garden like me, and otherwise can’t get a hold of it, you can use water cress instead. Note the nutritional facts are calculated based on water cress and not nasturtiums.