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.)
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.
Toss pesto with pasta. Just before serving, fold in the small nasturtium leaves and top with nasturtium flowers.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.