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Nasturtium pesto

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Ingredients for 1 servings:

  • 3 handfuls of nasturtium leaves and flowers
  • 40 g pine nuts
  • 30 g Parmesan
  • 6 tbsp rapeseed oil
  • some salt and pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Sort the nasturtiums, do not wash them, and roughly chop them. Toast the pine nuts in a pan without oil until golden brown. Coarsely grate the Parmesan cheese. Blend all ingredients with an immersion blender until the desired consistency is reached. Then carefully season with salt and pepper. Transfer to a clean screw-top jar and store in the refrigerator.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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