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Pesto made with Tropaeolum and cashew nuts

 

edible flowers recipe  MG 1601         Ingredients:
20 g Tropaeolum leaves
20 g cashew nuts
20 g Parmesan cheese
1 clove of garlic
2-4 tablespoons of olive oil
1/2 teaspoon of salt
1/2 teaspoon of pepper

 

Preparation:

Grate the Parmesan cheese and peel the garlic.

Put the Tropaeolum leaves, cashew nuts, Parmesan cheese and garlic in a food processor.

Mix until this becomes a green mass.

Add 2 tablespoons of olive oil and mix again.

If preferred, add some more olive oil, depending on the thickness of pesto you prefer.

Nice to eat on dark bread, fresh from the oven!

Tip: To add some colour, spoon some sliced Tropaeolum petals through the pesto.