Kohlrabi Carpaccio With Garlicky Nasturtium Leaf Pesto

What a beautiful Summer dish! It is made of kohlrabi and nasturtiums I harvested in my own garden. It took only a few minutes to make it. The result is amazing.


  • 1 kohlrabi per person 

for the pesto

  • 1 1/2 cup freshly picked young nasturtium leaves, packed 
  • 5-6 young garlic cloves 
  • 1/3 cup raw pistachio nuts 
  • 1/4 cup virgin olive oil 
  • freshly pressed juice of 1 lime 
  • pinch Celtic sea salt to taste

a few young nasturtium leaves and flowers for garnish 

Raw Nasturtium Leaf Pesto


  • Wash and peel kohlrabi. Cut into very thin slices. Set aside. 
  • In a blender or a food processor pulse blend nasturtium leaves, garlic and pistachios. Add olive oil, lime juice and salt, and whiz or for a few seconds.  
  • Arrange sliced kohlrabi, pesto and nasturtium leaves on a individual platters. Garnish with nasturtium flowers and enjoy in good company!


I hope you have a chance to try this refreshingly green dish. It is so incredibly refreshing. Perfect as a main course for lunch, or an appetizer for a more elaborate dinner. Raw, vegan, simple.

In radiant health – passionately raw – Dominique

Dominique Allmon©2020


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