We tried our jar as both a dip with carrot and bread sticks and also spread it over some fish before baking. Super versatile, you can also freeze extra in ice cube trays to pop out and add to pasta and slow cooked dishes (one or two cubes will really pep up a bolognaise sauce or heavy stew). If you have an abundance of nasturtiums in your garden please give this simple idea a go. And what a considerate plant, it comes with it's very own garnish, those beautiful (edible) marigold flowers.
Nasturtium PestoRecipe adapted from one found in The River Cottage Handbook No.2 - Preserves. Makes about 1 1/2 cups.
50g nasturtium leaves (about 3 handfuls)
4 mint leaves
2 garlic cloves, peeled and roughly chopped
6 nasturtium seed pods*
60g pine nuts, toasted
80g hard cheese (parmesan or pecorino) grated
Juice and zest of one lemon
1/2 cup olive oil
2-3 nasturtium flowers
Salt, to taste
Combine all ingredients in a blender or food processor and blitz until you have a nice, thick consistency. Taste and add more salt, lemon juice or cheese to taste. Spoon into a glass jar and seal with a little extra olive oil then keep in the fridge until needed. That’s it!
*The green nasturtium seed pods (see below left) add peppery flavour to this pesto but can also be pickled as you would capers, if you'd like to try this, please click over to this recipe.
This is so the time of year to be writing menus, spoilt for choice in both the veggie and fruit department! If free this weekend, why not come along? Cost is $75 pp and includes the below plus a farm tour with Tim (we are BYO). Mabybe even hit the farmers markets first thing then slowly make your way out to us via some of Cargo Road’s cellar doors. Not a bad way to spend Valentines Day, whether celebrating it or not! Please email me for more information; firstname.lastname@example.org
Menu, February 14thOn arrival - Sparkling of Orange with venison salami and salted olive crisps/
Entree - Venison carpaccio with pickled peaches, peppery greens, Jannei goat’s curd and rustic garlic loaves/
Main - Chargrilled venison backstrap with a chargrilled capsicum, hazlenut and pomegranate puree/
Kipflers with nasturtium pesto/
Salad of fresh herbs and rocket and with a caramelised verjus vinaigrette/
Shaved zucchinis with garlic, mint and toasted seeds/
Pud - Nectarine tarts with tarragon and mint ice cream/