Not giving up yet!

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I wrote before about my experimental nasturtium leaf soup https://www.mylot.com/post/3531321/a-kitchen-experiment. That was OK, but I wasn’t really keen enough to make it again. But then I started to wonder whether the flavour I wasn’t keen on was at east partly down to the lettuce in it. So I thought I’d try something else, and this time opted for nasturtium pesto. But just in case, I started with only a small amount. Following a suggestion online I blitzed up a cupful of freshly-picked nasturtium leaves and flowers, half a cup of olive oil, one clove of garlic and some toasted almonds. The result was quite nice, with a peppery flavour similar to rocket. This is something I would consider making again, although we don’t tend to use a lot of pesto. We sometimes eat the regular basil pesto with pasta or add it to soup, or occasionally with baked or grilled fish or chicken. In this case we ate the pesto with baked potatoes. I need to think of more uses for it if we have a lot! All rights reserved. © Text and image copyright Fleur 2022.