Nasturtium seeds are so interesting! Large, small, some wrinkly, some smooth, just like peas.
They look kind of like a woody tasting snack.. should I eat one?
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Pickles Of Wisdom 
Apart from pesto (toast seeds, oil of your choice, herb of your choice, some nasturtium leaves, a hard cheese if you want, any other seeds, et al), I like to stuff the flowers with an herb-y, lemon-y soft cheese, chill for a few hours, batter in a light and seasoned soda-cornstarch deal, and then fry in peanut oil (or whatever). Just as would squash blossoms.
Eat one already!
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I WILL!! I’ve been thinking of using the nasturtium leaves in place of grape leaves in fermented dill pickles, especially if they are a bit peppery, AND collect the nasturtium seeds to create the pesto you describe here. It sounds delicious. I’m not sure I want to eat the seeds out of the seed packet.
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Yes, good call. Allow them to make some plants for you before you go gobbling them up. I like the idea of substituting them for grape leaves. Gizza update when / if you do that and how the pickles turn out.
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