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Nasturtium Butter


Photo: Dennis Evans. Props: Attica

This recipe takes a simple foliage from your backyard and turns it into a zesty accompaniment for a bread course or served as a pat on top of fish or chicken.

Simon Thibault

Recipe courtesy of Renée Lavallée,


  • 2 cups (500 ml) salted butter; room temperature
  • 2 cups (500 ml) nasturtium flowers
  • 1 cup (250 ml) nasturtium leaves
  • 1 lemon (zest and juice)
  • 1 Tbsp (15 ml) freshly cracked black pepper


  1. In a food processor, purée the room-temperature butter with the flowers, lemon and pepper.
  2. Add the leaves and pulse in the food processor, as you do not want to turn the butter green.
  3. Wrap in a log in plastic wrap and freeze. Alternatively, place the butter in individual butter moulds or small ramekins. Bring back to room temperature to serve.

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