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Nasturtium Butter


Chef David Kinch's blended nasturtium butter adds richness and flavor to his Nasturtium Risotto.

  • Yield: Makes about 3/4 cup

Source: The Martha Stewart Show, May 2010


  • 1 cup packed nasturtium petals
  • 1/2 cup Nasturtium Bouillon, heated
  • 3 tablespoons unsalted butter, room temperature
  • 2 teaspoons lemon juice
  • Sea salt and pepper


  1. Place flowers, bouillon, and butter in the jar of a blender; blend until smooth. Add lemon juice and season with salt and pepper; blend until smooth. Strain through a fine-mesh sieve; discard solids.

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