4 Serves
15 Mins
Wash and dry the nasturtium leaves and flowers thoroughly. Peel the garlic cloves and toast the pine nuts in a dry pan until golden.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
ItalianVitamin K
14 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
77 µg / 400 µgCalcium
53 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
67 mg / 420 mgPhosphorus
148 mg / 1,250 mgPotassium
309 mg / 4,700 mgSodium
297 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
5 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Place the nasturtium leaves, flowers, garlic, pine nuts, olive oil, lemon juice, and salt into the food processor.
Pulse the mixture until a coarse paste forms, then process until smooth, adjusting seasoning to taste.
27
g12
g45
g
Italian
Italian