Nasturtium Butter Recipe with Edible Flowers and Fresh Herbs
Make a colorful nasturtium butter with edible flowers, peppery leaves, lemon zest, and fresh herbs. This easy compound butter is perfect for bread, vegetables, chicken, and other summer meals.
Ingredients
- 1 stick room temperature salted butter
- 1 scallion both white and green parts, thinly sliced
- 1/2 cup fresh nasturtium petals gently rinsed, dried, and chopped
- 2 tablespoons young nasturtium leaves finely chopped
- 2 tablespoons fresh parsley finely chopped
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper or ground white pepper
Instructions
- Prepare the nasturtiums. Rinse the petals and leaves gently in cool water. Pat dry very well, then chop. Remove any stems that feel tough.
- Mix the butter. In a medium bowl, stir together the nasturtium petals, nasturtium leaves, scallion, parsley, lemon zest, salt, and pepper.
- Taste and adjust. Smear a small amount on bread or a cracker. Add a pinch more salt, lemon zest, or pepper if you want the flavor brighter or more pronounced.
- Shape. There are three ways to do this. Normally, I spoon the butter onto parchment paper and roll it into a compact log, twisting the ends to seal. You can also pack it into a small crock or ramekin. But, this time I went crazy and smeared the butter on a black granite square for a fun presentation.
- Chill. Refrigerate the butter log, crock, or plate for at least 1 hour, to give the flavors time to meld.