RECIPE FROM RUPERT: NASTURTIUM PESTO
BACK TO FUN STUFFOur Head Chef Rupert, alongside our kitchen team and our gardener Nina, constantly collaborate together to bring fresh produce to our kitchen, maintain organic garden beds and self sufficient soil fertilisation.
What’s in season? Currently our garden has the last of our Eggplants and Zucchini’s. We have loads of herbs and silverbeet, also our Pumpkins & Nasturtium’s coming back for Autumn.
Enjoy a recipe from Rupert, our Nasturtium Pesto. This recipe makes guest appearances on our menu with our wood-fired pizzas and salads.
Nasturtium Pesto
This recipe will make 500 grams of Nasturtium Pesto. You will need a blender or a food processor and the ingredients listed below.
20 grams of garlic – finely chopped
150 grams of nasturtium leaves
20 grams of roasted sunflower seeds
125 grams of grated parmesan
1/8 teaspoon of pepper
300 ml’s of Olive oil
125 ml’s of water
10 ml’s of lemon juice
3/4 teaspoon of salt
Pan roast the sunflower seeds until golden brown and set aside to cool.
Measure and add all ingredients into a bowl, then add sunflower seeds.
Place all ingredients into a blender and blend until it’s a coarse paste.
Then stir through and enjoy with some pasta, roasted vegetable salad or anything else that takes your fancy.
