As autumn deepens and the first frost is well and truely on its way, it’s the perfect time to harvest the last of the vibrant nasturtiums from your garden. This recipe for Nasturtium Pesto Roast Chicken not only provides a delicious use for these peppery leaves but also delivers a comforting, flavourful meal that’s ideal for a chilly evening.

Ingredients:

For the Nasturtium Pesto:

• 2 cups of fresh nasturtium leaves, washed and patted dry
• 1/2 cup of your favourite nuts toasted
• 2 cloves garlic, peeled
• 1/2 cup grated Parmesan cheese
• Zest and juice of 1 lemon or lime
• 1/2 cup extra-virgin olive oil
• Salt and pepper, to taste

For the Chicken:

• 1 whole chicken (approximately 1.5 kg)
• Salt and pepper, to taste
• Olive oil
• Fresh nasturtium flowers for garnish (optional)

Instructions:

1. Prepare the Nasturtium Pesto:
   • In a food processor, combine the nasturtium leaves, nuts, garlic, Parmesan, lemon zest, and lemon juice. Pulse until coarsely chopped.
   • With the processor running, slowly add the olive oil until the mixture is smooth and emulsified. Season with salt and pepper to taste. Set aside.
2. Prepare the Chicken:
   • Preheat your oven to 180°C
   • Pat the chicken dry with kitchen paper and season generously inside and out with salt and pepper.
   • Gently loosen the skin from the breast and thighs of the chicken. Spread a generous amount of nasturtium pesto under the skin, spreading it evenly with your fingers.
   • Truss the chicken, if desired, and rub the outside with a little olive oil.
3. Roast the Chicken:
   • Place the chicken in a roasting tin and roast in the preheated oven for about 1 hour and 30 minutes, or until the juices run clear when the thickest part of the thigh is pierced with a skewer.
   • Halfway through cooking, baste the chicken with the pan juices to keep it moist and flavourful.
4. Rest and Serve:
   • Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving. This allows the juices to redistribute, ensuring the meat is succulent and moist.
   • Serve the chicken garnished with fresh nasturtium flowers, if available, and a side of the remaining pesto.

This Nasturtium Pesto Roast Chicken recipe is a splendid way to celebrate the last of your garden’s bounty. The peppery zest of the nasturtium leaves pairs beautifully with the succulent chicken, creating a meal that’s as pleasing to the palate as it is to the eye. Gather your nasturtiums and let this dish bring a touch of garden magic to your dinner table.