By Loveday Why
After a long beach walk reunion with a friend from Melbourne, we are about to dive into this delicious nasturtium pesto. Nasturtiums have a slight mustard taste to them, so this pesto can hold a lot of garlic, making it a great strongly flavoured topping for another dish as well as a wonderful, wild dip.
1 cup of packed nasturtium leaves
1/2 cup of packed nasturtium flowers
4 cloves of garlic
1/2 cup of olive oil
1/2 cup of walnuts
juice of 1/2 a lemon
salt & pepper
Blend all the ingredients and enjoy on toast, mixed through vegetables or as a dip with celery sticks, as we did.
Loveday is a writer, healer and coach. She offers in person and distant Rahanni energy healings and is currently leading workshops in movement, meditation and writing practices from Studio Tula, Dunedin. You can find more of her simple, nourishing recipes and vibrant, heart-led living on her website Wild and Good.
