We took inspiration from a dish that Angela Pferdt (@Santa_Woodz) made us during our visit. Here we have turned these mildly spicy flowers into pesto flatbreads, but the nasturtium pesto makes a great addition to pasta, salads, sandwiches, and so much more!

Nasturtiums are a great plant to grow in your Growing Dome greenhouse. They help to deter pests from eating your prized veggies, they add beautiful vibrant shades of green, yellow, orange, and deep red to your gardens, and they are edible! Nasturtiums have a peppery flavor that adds a bit of oomph to traditional dishes.

Nasturtium Pesto Flatbread Recipe

Total cooking time: 20 minutes | Serves: 4-6

Ingredients

Nasturtium Pesto 2 cups nasturtium leaves 8 nasturtium flowers 4 garlic cloves ½ cup parmesan ⅓ pine nuts (or nut of choice) olive oil

Flatbread 2 naan flatbreads 8 slices fresh mozzarella (16 oz) ¼ cup sun-dried tomatoes 1 fresh tomato 1 cup arugula 8 nasturtium flowers for garnish

Nasturtium Pesto Flatbread Preparation

Wash and dry all veggies. Peel garlic cloves. Toast pine nuts until golden. Add all pesto ingredients, except for olive oil, to a food processor. Turn on the food processor and slowly drizzle in olive oil until a smooth paste has formed.

Slice mozzarella into ⅛” to ¼” slices. Dice sun-dried tomatoes. Thinly slice fresh tomato.

Spread pesto on flatbread and top with mozzarella cheese. Bake per package directions or until flatbread is golden brown and cheese is melted. Remove from the oven.