Nasturtium Pesto

• 150 g nasturtium leaves
• 75 g Parmesan, finely grated
• 1

Rinse the nasturtium leaves thoroughly, then roughly chop them.

In a blender or food processor, blitz the leaves with the Parmesan, garlic, lemon zest and pine nuts until you have a rough paste. Season with a little salt and pepper and then, with the motor running, slowly add the oil.

Add a few squeezes of lemon juice, then taste and adjust the seasoning. Store in a clean jar in