Pesto is a super healthy food which is full of green nutrients, omega acids, and fibre.
It is extremely satisfying to make my own pesto using ingredients from my garden. This means that it is 1 less thing to buy from the supermarket. I can also guarantee that the pesto is full of nutrient-dense ingredients, free from sugar and artificial ingredients, and has a zero carbon footprint. That is a good step towards self-sufficiency, in my opinion.
I am making pesto with a base of nasturtiums. Nasturtiums are hugely prolific, especially at this time of year. They are tasty, zingy, and full of health benefits.
According to Alfred Vogel, nasturtiums are:
naturally antibacterial, antiviral, and anti-inflammatory
great for immune support
helpful in managing Urinary Tract Infections
full of anti-oxidants
You can use the flowers and leaves and stems of the nasturtium. I am also adding other greenery from my garden, such as
sorrel
Basil
Nettle tips
Baby spinach
Lemon balm
Add your choice of a variety of garden greens to your blender, along with some toasted pumpkin seeds, sunflower seeds, and / or nuts.
Add a squeeze of lemon juice, some lemon zest, seasoning to taste, and a splash of oil. Blend until it is a chunky consistency, but not too sloppy - if needed, add more nuts / seeds.
If you like, you can add some hard cheese - I recommend a sheep gruyere, with cumin seeds
When blended, turn into a glass jar and chill in the fridge.
Serve as a garnish, dip, or spread. You can even eat it right off the spoon!
