Nasturtium Pesto

Name: Nasturtium Pesto
Prep time: 10 min
Total time: 10 min
Yield: 175 ml
Cuisine: Mediterranean
Ingredients: 1 g Garlic; 50 g Nasturtium; 109 ml Rapeseed Oil; 1 g Salt; 25 g Parmesan; 19 g Pine Nuts

Independent adaptation of a publicly published Russell Bateman recipe. Not affiliated with, sponsored by, or endorsed by Russell Bateman.

Pesto from a starred kitchen.

Ratio

Rapeseed Oil 109 ml

Ingredients

Garlic — 1 g
Nasturtium — 50 g
Rapeseed Oil — 109 ml
Salt — 1 g
Parmesan — 25 g
Pine Nuts — 19 g

Method

This sauce needs a blender — the jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Provenance

Russell Bateman works in Modern British / garden-driven at Pétrus; credentials include Michelin 1* (Pétrus, London; head chef 2018–2020).

Adapted from a Russell Bateman recipe (Russell Bateman / Great British Chefs (walled garden salad)).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Russell Bateman / Great British Chefs (walled garden salad) (published as “Nasturtium Pesto”). Full citation lives in Provenance.