5 from 1 vote
Sweet Potato Salad with Nasturtium Pesto Recipe
Sweet Potato Salad with Nasturtium Pesto
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins

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

Course: Salads
Cuisine: Farm to Table
Keyword: summer potato salad
Servings: 5
Calories: 284 kcal
Author: Aliye Aydin
  • 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
  1. 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.
  2. 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.
    Blanch Nasturtium Pesto Recipe
  3. 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.
  4. 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!)
Recipe 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.