Nasturtium Gems

(Page 4 of 5)

August/September 2007
By SUSAN BELSINGER 
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Makes about 2½ cups

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This sauce goes well with any vegetable whether grilled, steamed, oven-roasted or served as crudité; it also is good with pasta or simply prepared meat, chicken or fish. Vary the herbs, using what you have on hand or what is in season. (For example, replace some of the parsley with basil, or use tarragon or dill instead of marjoram.) You also can substitute watercress or arugula for the nasturtium leaves.

  • 1½ cups packed Italian parsley leaves
  • 1½ cups loosely packed nasturtium leaves
  • ¼ cup loosely packed marjoram or oregano leaves, or a mixture
  • One 1-inch slice country bread, crusts removed
  • About ½ cup olive oil
  • ¼ cup minced sweet onion
  • 3 garlic cloves, minced
  • 2 tablespoons white wine vinegar
  • 1 tablespoon capers
  • Salt and freshly ground pepper, to taste
  1. In a mortar, pound parsley, nasturtium and marjoram or oregano leaves with a pestle, or chop leaves in a food processor. Soak bread in a little water for 10 minutes, then squeeze most of the liquid from it. Add bread to the mortar or food processor and mix it with the herbs.
  2. Add olive oil to herbs as if making a mayonnaise, a few drops at a time, blending or pulsing to incorporate. You might need only ⅓ cup of oil; it should be a sauce consistency. You also can add a few tablespoons of water to thin it down, rather than all oil.
  3. When olive oil has been added, blend in onion, garlic, vinegar and capers. Season the sauce with salt and pepper.
  4. Let sauce stand at least 30 minutes before using. Adjust the seasoning and serve at room temperature. The olive oil will not emulsify completely; a little will remain on top of the sauce. Store any leftover sauce in a tightly covered glass container in the refrigerator for up to one week.

Nasturtium Vinegar

Makes 1 pint

Nasturtiums make a pretty, peppery-flavored vinegar. Choose bright blooms to make the most colorful vinegars. Although "nasties" can stand on their own in vinegar, these complementary herbs can be added: basil, chile peppers, chives, garlic, lemon herbs and/or marjoram.

  • About 1 to 1½ cups loosely packed nasturtium flowers (plus other herbs, if desired)
  • 1 pint white wine, rice wine or apple cider vinegar
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