Photo by Thomas J. Story (Food styling: Randy Mon)
Total Time
20 Mins
Yield
Serves 2 to 4 (Makes 4 Cups)

If you’re a gardener, you might already grow a patch of cheery nasturtiums and use the peppery flowers to add snap to salads. But did you know that the leaves—even the big, extra-spicy ones—make an excellent pesto for pasta? Like many fiery greens, they mellow when they hit heat. (But do tuck in a few raw leaves just before serving the pasta to keep things exciting.)

How to Make It

Step 1

In a food processor, whirl pistachios and garlic until chopped. Add the large nasturtium leaves and stems, olive oil, parmesan, and salt and pulse until coarsely puréed.

Step 2

Toss pesto with pasta. Just before serving, fold in the small nasturtium leaves and top with nasturtium flowers.