Preserving with Saskatoon Chefs: Pesto with Chef Scott Dicks of Odla
If you’re like me, this was your first year gardening and now you are wondering what to do with all that amazing food you grew! I definitely grew too much nasturtium. The peppery green, with lovely orange flowers, got out of hand! So, I reached out to some chefs in Saskatoon to see if they would teach me how to make the most of my garden bounty.
Meet Chef Scott Dicks of Odla! Scott has been working in the industry for many years and what makes his food so outstanding is the amazing fresh ingredients he uses. Odla sources all its ingredients from local farmers, including their farm, Farm One Forty!
Today he is teaching me out to make nasturtium walnut pesto! He says that you can substitute any leafy green you have! The best part of this recipe is how quick and easy it is! You only need a blender!
150 g chopped nasturtium leaves
5 g chopped sorrel
35 g toasted walnuts
35 g sorrel oil
35 g camelina oil (available at Odla Market)
15 g confit garlic
30 g spruce tip vinegar
10 g grated parmesan
Add all ingredients to blender except camelina oil, blend on medium speed, while slowly adding camelina oil, salt to taste, adding more vinegar, if necessary.
If you’re like me and are like “I barely know how to use my oven and you want me to confit garlic?” then check out these substitutions!
Sorrel oil can be substituted with olive oil.
Confit garlic can be substituted with fresh garlic.
Spruce tip vinegar can be substituted with apple cider vinegar.
If you freeze the pesto it can last months in your freezer, and up to a week in your fridge! I can’t wait to try this at home with my nasturtium, and a much less fancy blender.