Traditional pesto is a sauce originating in Genoa, northern Italy. This is our take on this world famous sauce using Nasturtium leaves, crushed garlic, pine nuts, olive oil and vegan Parmesan.
Wash and dry the Nasturtium leaves.
Remove all of the stems from the nasturtium leaves - you can use all of the nasturtium plant but remember it can be quite peppery, so I like to remove all of the stems.
Roughly chop the garlic cloves.
Lightly toast the pine nuts in a small frying pan over medium heat. Do not over do as you just want to give them a creaminess rather than a nuttiness taste.
Add the pine nuts and garlic and 5 tablespoons of the vegetable stock and give a quick pulse in the food processor, then add the nasturtium leaves and Vegan Parmesan into a food processor and pour in the remaining vegetable stock and pulse until desired consistency if required.
Store Nasturtium pesto in a sterilized jar and keep in the fridge for up to 2 weeks.