Winter Nasturtium Mint Pesto

Created by Sheana Davis, The Epicurean Connection

Yields 3 cups pesto

1/4 cup green garlic, wine and light green and tender

2 cups nasturtium leaves, stems removed

1 cup fresh mint leaves, stems removed

1/2 cup toasted walnuts

1 cup Epicurean Connection olive oil

1 teaspoon Meyer Lemon juice

1/2 teaspoon Meyer Lemon zest

1 teaspoon Kosher Salt

1/2 teaspoon fresh ground black pepper

Place green garlic, nasturtium leaves, mint leaves and walnuts in a food processor. Chop and drizzle in olive oil. Add lemon juice, lemon zest, salt and pepper and blend until smooth. Taste and adjust seasoning. Serve with fresh vegetable crudite or over warm risotto with asparagus. Enjoy with a glass of Chardonnay.

This recipe, we make in between winter rains and forage the mint and nasturtiums in the creek beds of Sonoma, Napa & Mendocino County.