Total cooking time: 20 minutes – Serves: 4-6
Nasturtiums are a great plant to grow in your Growing Dome greenhouse. They help to deter pests from eating your prized veggies, they add beautiful vibrant shades of green, yellow, orange, and deep red to your gardens, and they are edible! Nasturtiums have a peppery flavor that adds a bit of oomph to traditional dishes. We took inspiration from a dish that Angela Pferdt (@Santa_Woodz) made us during our visit. Here we have turned these mildly spicy flowers into pesto flatbreads, but the nasturtium pesto makes a great addition to pastas, salads, sandwiches, and so much more!
Ingredients:
Nasturtium Pesto:
2 cups nasturtium leaves
8 nasturtium flowers
4 garlic cloves
½ cup parmesan
⅓ pine nuts (or nut of choice)
olive oil
Flatbread:
2 naan flatbreads
8 slices fresh mozzarella (16 oz)
¼ cup sun dried tomatoes
1 fresh tomato
1 cup arugula
8 nasturtium flowers for garnish
Nasturtium Pesto Flatbread Preparation:
Wash and dry all veggies. Peel garlic cloves. Toast pine nuts until golden. Add all pesto ingredients, except for olive oil, to a food processor. Turn on the food processor and slowly drizzle in olive oil until a smooth paste has formed.
Slice mozzarella into ⅛” to ¼” slices. Dice sun dried tomatoes. Thinly slice fresh tomato.
Spread pesto on flatbread and top with mozzarella cheese. Bake per package directions or until flatbread is golden brown and cheese is melted. Remove from the oven.
Flatbread #1: Sprinkle sun dried tomatoes evenly around the flatbread and top with fresh arugula and nasturtium flowers.
Flatbread #2: Top with fresh tomato slices and nasturtium flowers.
Enjoy your nasturtium pesto flatbread!
You may also like: Nasturtium Spring Rolls or Shrimp and Nasturtium Salad
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