Zesty Nasturtium Pesto Crostini
Main ingredient
Nasturtium
Total time
Ingredients
2 cups fresh nasturtium leaves, thoroughly washed and dried
1/4 cup pine nuts (or walnuts), lightly toasted
2 cloves garlic, peeled
1/4 cup grated Parmesan cheese (omit for vegan)
1/2 cup extra virgin olive oil, plus more for drizzling
Juice of half a lemon (about 1 tablespoon)
Salt and freshly ground black pepper to taste
1 baguette, sliced diagonally into 1/2-inch thick pieces
Optional garnish: a few nasturtium flowers
Preparation steps
Step 1
Prepare the Pesto: In a food processor, combine the nasturtium leaves, toasted pine nuts, and garlic cloves. Pulse until finely chopped.
Step 2
Add the grated Parmesan cheese and lemon juice. With the food processor running, slowly drizzle in the 1/2 cup of extra virgin olive oil until a smooth, thick pesto forms. You may need to stop and scrape down the sides.
Step 3
Season the pesto with salt and freshly ground black pepper to taste. Adjust lemon juice if needed for desired tanginess.
Step 4
Prepare the Crostini: Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet. Drizzle lightly with olive oil.
Step 5
Bake for 8-10 minutes, or until golden brown and crispy. Let cool slightly.
Step 6
Assemble: Spread a generous spoonful of nasturtium pesto onto each crostini.
Step 7
Garnish with a small nasturtium flower or a tiny nasturtium leaf if desired. Serve immediately.