Nasturtium-Leaf Butter

Preparation info

  • Makes about

    ¾ cup

    • Difficulty


Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

Bright pistachio-lime green, this deeply nasturtium-flavored butter—its texture lightened with sour cream— holds plenty of pungent leaves. Quick to make, thanks to a food processor’s power, it jazzes up the plainest canapés or sandwiches and fancifies simple poached or broiled fish. Or toss with hot blanched haricots verts, cooked baby carrots, or steamed potatoes.


  • ¾ cup packed sliced nasturtium leaves (about 20 large leaves)
  • 8 tablespoons (1 stick) salted butter, at room temperature
  • 1 tablespoon lemon juice
  • 2 tablespoons sour cream
  • Green part from 1 medium scallion (green onion), sliced


    Combine all ingredients in food processor fitted with metal blade. Whiz until bright and smooth. Pack into small crock and refrigerate.


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