A delicious and easy way to use a plant you may have growing in your backyard!
Cuisine: Farm to Table
Keyword: summer potato salad
Author: Aliye Aydin
2TablespoonsExtra Virgin Olive Oil
2 ½cupsnasturtium leaves with stems
1/2 cuptoasted pepitas
1/4cupfreshly grated Parmesan cheese
Pepitas for Garnish and Nasturtium Flowers for Garnish
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!)
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.