Makes approximately 2 cups
100g nasturtium leaves, well rinsed
3 large garlic cloves
70g almonds, roasted and roughly chopped
160ml olive oil
1 tsp salt
70g Parmesan cheese, finely grated
1. Blitz together the nasturtium leaves, garlic, almonds, olive oil and salt.
2. Fold in the grated Parmesan and season to taste.
Recipe Diane Heierli • Photography C&D Heierli