Nasturtium Sunflower Pesto

Happy Earth People’s fun and simple organic recipe: Flora’s Nasturtium Sunflower Pesto.

Speaking of all things spring and seasonal! We met with Flora, and yes, she is as lovely as her name.

Flora is a plant-based advocate, that is passionate about many things. She is a quintessential mountain girl, who lives for wholesome, pretty nutrition, mindful movement, especially yoga, and the outdoors! With calm strength she connects people while sharing those passions. We joined her for a beautiful workshop, at The Source Cape Town, on eating healthy and cruelty-free – which does not have to be complicated 😉

Flora shows us how cook delicious, nutritious, (uncomplicated) plant-based food! She even throws in a good forage for good measure! Wonderful!


Flora’s Nasturtium Sunflower Pesto with Happy Earth People Chickpea Pasta

Pesto for 1 person

A note from Flora *Please try to use organic ingredients! A dish is only as good as its worst ingredient.


  • 1 Tbsp soaked organic sunflower seeds (cover them in warm water and let sit for minimum 3 hours, best overnight)
  • 1 Tbsp roasted organic sunflower seeds (roast in a pan without oil, stirring continuously, otherwise you’ll quickly get sunflower charcoal)
  • 5 big nasturtium leaves with stems (forage or get at Soil for Life)
  • 5 nasturtium flowers
  • 1 small stem organic celery
  • 1 Tsp fresh organic lemon zest
  • High quality organic olive oil
  • Freshly ground black pepper
  • High quality salt
  • 1 serving of Happy Earth People Chickpea Pasta



  • Chop the soaked sunflower seeds finely.
  • Add nasturtium leaves (Keep chopping)
  • Add celery green (Keep chopping)
  • Add lemon zest (Keep Chopping)
  • Add roasted sunflower seeds (Keep chopping. Stop.)
  • Depending on how smooth or crunchy you like your pesto, keep chopping or not. If you are in a rush, simply add ingredients in the above order into your blender. I prefer pesto hand chopped.
  • Add olive oil to taste your beautiful green paste gets smoother.
  • Add salt and pepper to taste.
  • Cut up some of the flowers and add into the pesto.
  • Cook pasta according to packet instructions.
  • Mix pesto with warm pasta. Don’t reheat to keep nutrients.
  • Serve with nasturtium flowers and sprinkle roasted sunflower seeds on top.
  • Enjoy!


Nasturtium leaves and flowers (Tropaeolum Majus) are super high in vitamin C and a natural antibiotic. They are very effective in promoting the formation of new blood cells in the body. They have antiseptic properties, antiseptic and antibacterial, amazing to put on wounds!

It is a natural source of expectorant, relieving coughs.

Applying the paste of nasturtium leaves in your scalp could help stimulate the capillaries and enhance the circulation of blood, nutrients and oxygen in your scalp. Good circulation means good hair growth.

Making a tonic out of the leaves for your skin is amazing with the antibacterial properties and the high content of vitamin C!

The leaves have a peppery taste, move aside, dear old rocket!

These also welcome a fun forage, which we absolutely love (just be sure to pick the right plant)

Check out her instagram fleurmaries or her blog for inspiration and more uncomplicated plant-based dishes like this one!

Image: Flora Marie Petri explores the ancient temples of Bagan in the Mandlay region of Myanmar.