Although they are planted as a companion plant, to help keep the runner beans free from black fly, nasturtiums have other uses and its time to try out a new Nasturtium Pesto recipe (before the black fly get settled on the leaves). The recipe I used last year worked well but was a little too garlic’y for my taste, so it was time to try out a variation.

Recipe:

• 50g nasturtium leaves (just picked!)
• garlic clove
• 10 capers
• 50g pine nuts
• 50g parmesan
• 30ml lemon juice
• 120ml olive oil
• pinch of salt

Whizz all the ingredients together, except the salt, in a processor for a couple of minutes until smooth. Add the salt to taste. Use immediately and/or freeze in the serving portion that you want.