How long does it take to make Zesty Nasturtium Pesto Pasta?
This recipe takes approximately 20 min total.
20 min
· Serves 2
· Updated February 21, 2026
South First location, 9AM–1PM. See market details →
Nasturtium microgreens are best added fresh as a finishing ingredient. This vibrant pasta dish combines zesty nasturtium microgreens with nuts to create a unique pesto that elevates your meal with a peppery twist.
This recipe takes approximately 20 min total.
Nasturtium microgreens work best as a fresh finishing ingredient, adding color, texture, and a just-cut flavor that stands out right before serving.
200g pasta of choice
1 cup nasturtium microgreens
1/4 cup walnuts, toasted
1/4 cup Parmesan cheese, grated
2 cloves garlic
1/3 cup olive oil
Salt and pepper to taste
Juice of 1 lemon
Cook the pasta according to package instructions until al dente, then drain and set aside.
In a food processor, combine nasturtium microgreens, walnuts, Parmesan, garlic, lemon juice, salt, and pepper.
With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy.
Toss the cooked pasta with the pesto until well coated.
Serve warm, garnished with extra nasturtium microgreens and a sprinkle of Parmesan.
Nasturtium and nasturtium microgreens deliver distinctive peppery heat through glucosinolate-derived compounds — the same chemical class responsible for heat in radish and mustard microgreens. They are used as edible garnishes, flavor accents on proteins and composed plates, and as a visual element with their vivid green color.
• Nasturtium plants and microgreens contain glucosinolates and isothiocyanates — the same compound class found in brassica crops like radish and broccoli microgreens.
moderate evidence• Peppery heat intensity in nasturtium microgreens is linked to glucosinolate concentration, which varies by growing conditions and harvest timing.
moderate evidence• Nasturtium has been studied for vitamin C content in both the leaves and flowers.
limited evidence1. Assessment of Vitamin and Carotenoid Concentrations of Emerging Food Products: Edible Microgreens — Journal of Agricultural and Food Chemistry, 2012
2. Microgreens: Production, Shelf Life, and Bioactive Components — Critical Reviews in Food Science and Nutrition, 2017