Story, recipes, and photos by Kristen Rasmussen de Vasquez
Use as a sauce over roasted vegetables, grilled meat, soups, or bruschetta. To make a pesto-like sauce, omit vinegar and incorporate pine nuts or other nuts and/or cheese.
1 cup chopped nasturtium leaves and stems (Increase the stem-to-leaf ratio if you prefer a more pungent sauce.)
1 clove garlic, minced (optional)
Juice of 1 lemon or 2 tablespoons red wine vinegar
2 tablespoons olive oil
¼ teaspoon salt
Blend all ingredients with an immersion blender or in a food processor. Serve immediately, or store in refrigerator for up to one week.