A healthy pesto featuring edible flowers!
Makes 2 cups
Ingredients
5 cups nasturtium leaves and flowers
1½ cups olive oil
5 cloves garlic
1 cup pumpkin seeds
1 cup shredded parmesan cheese
Directions
1. Harvest, wash, and dry nasturtium leaves and flowers.
2. Add the leaves, flowers, garlic, olive oil, pumpkin seeds, and parmesan to a blender and mix until smooth.
3. Enjoy with veggie sticks, crackers, or flatbread!