Sweet Potato Salad with Nasturtium Pesto Recipe

This sweet potato salad with nasturtium pesto recipe is a delicious hearty salad that utilizes a common garden plant. The entire nasturtium plant is edible, include the leaves, stems, flowers, and pods. Nasturtiums have a peppery flavor that resembles arugula.

My Inspiration

When my friend farmer Sash suggested I make nasturtium pesto for my cooking class at her farm, I was delighted. I’d only known the plant for its edible flowers, but had never used the leaves and stems. It turns out it couldn’t be easier! I gave the leaves a quick blanch and shock in ice water, squeezed out extra moisture, and they were ready to use! I like to make this nasturtium pesto recipe by finely chopping with a knife, instead of in the food processor, because I think the larger pieces of pepitas lend a nice texture to the finished dish.

Serving Suggestions

Try this creamy filling salad alongside brightly flavored marinated carrot salad, or for a heartier meal, pair with garlic and lemon zest shrimp.

Sweet Potato Salad with Nasturtium Pesto

A delicious and easy way to use a plant you may have growing in your backyard!

5 from 1 vote

Print Pin Rate

Course: Salads

Cuisine: Farm to Table

Keyword: summer potato salad

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 5

Calories: 284kcal

Author: Aliye Aydin

Ingredients

• 1½ pounds sweet potatoes
• 2 Tablespoons Extra Virgin Olive Oil
• ¼ teaspoon salt
• 2 ½ cups nasturtium leaves with stems
• 1/2 cup toasted pepitas
• 4 cloves garlic
• 1 cup olive oil
• 1/4 cup freshly grated Parmesan cheese
• salt
• 1 oz. goat cheese
• Pepitas for Garnish and Nasturtium Flowers for Garnish

Instructions

• Peel and cut sweet potatoes into ½” cubes. In a large frying pan, heat olive oil over medium heat. Add sweet potatoes and salt and cook until sweet potatoes are soft, turning occasionally, about 15-20 minutes. Pour cooked sweet potatoes into a bowl.
• Bring a large pot of water to a boil; prepare an ice-water bath and set aside. Add nasturtiums to boiling water; cook for 10 seconds. Transfer to an ice-water bath until cool. Drain and set aside. When cool, squeeze as much water from the nasturtium leaves as you can.
  
• Place blanched squeezed nasturtium, pepitas, and garlic in a pile on a large cutting board. Run a sharp knife back and forth through the pile until finely chopped. Place in a small bowl, fold in cheese, and add olive oil.
• Add finished pesto to cooked sweet potatoes in a bowl and stir to combine. Garnish with goat cheese, pepitas, and nasturtium flowers if desired (they are edible too!)

Notes

Pesto may also be done in a food processor, end result will be smoother, I prefer the crunch and texture of the cutting board method.

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