Ingredients45 m servings 51 cals
- Smash flower petals with a pinch of salt in a mortar and pestle until a paste forms.
- Stir butter and smashed petals together in a bowl until well-combined.
- Place butter in the center of a piece of plastic wrap, wrap the butter, roll into a small log shape, and refrigerate until firm, at least 30 minutes.
- To serve, slice off a pat of nasturtium butter and let in slowly melt over grilled fish, chicken, or vegetables.
Per Serving: 51 calories; 5.8 g fat; 0 g carbohydrates; 0.1 g protein; 15 mg cholesterol; 20 mg sodium. Full nutrition
ReviewsRead all reviews 3
Tastes as good as it looks! I had 4 cups of flowers to use. I suggest letting the flowers dry off if you wash them just before you use them in this recipe.
I was really second-guessing the whole adding plants into my butter, but it turned out great! Thanks for the recipe P.S. add in some grass if you want a more nutty taste