Nasturtium Leaf Pesto

Yield: Makes 1/2 Cup

Recipe courtesy Andrew Winfield, executive chef of River Café and Boxwood Café

Photo by Ingrid Kuenzel


30g spinach

25g parsley, picked and washed

30g nasturtium leaves and stems

4 cloves roasted garlic

1/3 cup (80 mL) Three Farmers camelina oil

1 cup grated parmesan

salt & pepper to taste


2 cups of english peas

2 tsp pickled onions

2 tsp nasturtium pesto

Canola oil


  1. Quickly blanch the spinach, shock in ice water, and squeeze dry. In a food processor, blend the spinach, parsley, nasturtium leaves and stems, roasted garlic, and camelina oil until almost smooth. Add the grated parmesan, season to taste with salt and pepper
  2. Garnish:
  3. Combine above ingredients in a small bowl.
  4. Portion soup into six bowls and spoon 2 tsp of garnish over each bowl. Drizzle with canola oil.

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