By Jessica Barone @chai_haiku
Hey CMB goers, looking for a more romantic twist on Thanksgiving this weekend? Why not make a supper for two based off this awesome Nasterium Pesto Recipe by local San Francisco foodie and writer, Iso Rabins. We were lucky enough to get a special recipe from him this week:
Prep: 2 min
Time: 30 min
Yields: 2 servings
People love to eat flowers. I was talking to a vendor at a farmers market one time, and he told me that the $4 salad mixes he sold could sell for $8 if he put in a couple edible flowers. Nothing fancy, just nasturtiums or wild radish, things he found around the farm. There is something about eating something so beautiful that draws people in. Consuming beauty, rather than just observing it…maybe too deep, but maybe true. No need to pay $8 for this recipe, just find a patch of nasturtiums. Use the leaves for the recipe, so you can save the flowers for garnish. Pick leaves that are small and deep green, these have the most intense flavor.
- 1 Cup fresh nasturtium leaves, chopped
- 1 Cup fresh basil
- 1/2 Cup freshly grated Parmesan-Reggiano
- 1/2 Cup extra virgin olive oil
- 1/3 Cup pine nuts or walnuts
- 2 medium sized garlic cloves, minced
- Salt and freshly ground black pepper to taste
A lot of people know that nasturtium flowers are edible; a surprise is that the leaves are too. You can find them anywhere, and make a great pesto with a nice peppery bite. We make this with fresh gnocchi and garnish with wild radish flowers:
1. Put pine nuts and garlic in a food processor, pulse for 15 seconds.
2. Next blend in the nasturtium and basil leaves with an ice cube (the ice helps keep the intense green color).
3. Slowly add the olive oil in a steady stream, with the food processor running. Stop periodically to scrape the sides. Check for flavor every once in a while. Decide for yourself the consistency you want.
4. Add the grated cheese and pulse again until blended. Add a pinch of salt and pepper to taste.
About the Chef:
Iso Rabins is the founder of forageSF and The Underground Market. A chef, writer, eater, and forager. A native of Santa Cruz, raised in Vermont, Iso returned to the west coast 5 years ago without any idea what to do with his life, and found it foraging in the hills.
His projects include, The Wild Kitchen, an underground supper club where each family style course focuses on the wild edibles found all around us, The Underground Market, and most recently, Forage Kitchen, the first co-working space for food. His mission is to support the local food economy through projects that keep him inspired.
Want some more organic goodness in your life? Iso is having a dinner series for the Wild Kitchen next month! Find out more here.