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Nasturtium Pesto


1 cup nasturtium leaves
1 cup basil leaves
1 cup unsalted almonds
2 cloves garlic
1/2 cup grated parmesan
1/-3/4 cup olive oil
Juice of half lemon
Pinch red pepper flakes
Salt, to taste


Add everything to the bowl of a food processor and pulse, stopping occasionally to scrape down the sides of the bowl. You can leave the pesto chunky or blend into a smooth paste. Also start with 1/2 cup olive oil and if you prefer a thinner pesto, add more olive oil

To make the pesto vegan, simply substitute nutritional yeast and more nuts for the cheese.

Delicious on everything from pasta, eggs, sandwiches, and even blended into salad dressing. Enjoy!

Recipe from Louise Leonard