This might be my favorite dip ever! Nasturtium flowers have a unique spicy flavor that (I think) you either love or hate. I love it. The leaves, flowers and seeds are all edible so I harvest them all and make Nasturtium Pesto using cashews, pecorino, avocado oil, and lemon zest.
You can use the pesto wherever you use basil pesto. In this recipe I stirred it into quark for an unusual dip that's perfect with carrot dippers.
Nasturtium Pesto and Quark Dip
Makes 10 ounces, a little less than a cup.
INGREDIENTS:
- 4 ounces Nasturtium Pesto, about 1/4 cup
- 6 ounces quark cheese
- 1/4 t. salt
- 1 T. fresh lemon juice
- Garnish: nasturtium flowers and leaves
- For serving: carrots, peeled and cut on the diagonal into 1/8" slices
INSTRUCTIONS:
Mix the pesto, quark, salt and lemon juice in a small bowl. Taste! You might like more of any one of the ingredients!
Chill overnight to meld flavors.
Serve garnished with fresh nasturtium flowers and leaves, and with carrot dippers.
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