Nasturtiums grow everywhere in this country, and some gardeners even regard them as weeds. I always let them have a section of my back fence because they are great pest deterrents and I recently discovered they are great to eat.
4 cups nasturtium leaves 6 cloves garlic 1½ cups extra virgin olive oil 2 fresh chillies, finely chopped with seeds 1 cup walnuts Salt to taste
Put all ingredients in a food processor and blend until smooth. Season with salt to taste. Store in the fridge and serve with pasta as you would basil pesto or as a great dip.
This is a recipe of Lynda Hallinan’s that I’ve adapted.