Nasturtium Butter Recipe
- 3 tablespoons chopped nasturtium flowers (red, yellow, and/or orange)
- 1/2 teaspoon kosher salt
- 1/2 cup (1 stick) room-temperature unsalted butter
- Freshly ground black pepper
- Mix 3 tablespoons chopped nasturtium flowers (red, yellow, and/or orange) and 1/2 teaspoon kosher salt into 1/2 cup (1 stick) room-temperature unsalted butter in a small bowl. Season with freshly ground black pepper. Place on parchment or waxed paper and roll up into a log. Chill until firm, 1 hour. Do ahead: Butter can be made 2 days ahead. Keep chilled.
