Nasturtium Paste

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Sauce
Cuisine	European
Servings (Default: 1)

Ingredients

150 g nasturtiums, (about 3 lare handfuls leaf shoots, flowers, seeds that are not too firm)
10 g salt
100 g oil, (e.. safflower oil)

Instructions

This paste is ideal for using the herb rescued or harvested from the frost - especially since almost everything can be used: young shoots, leaves, buds, flowers and seeds. Only the very old, somewhat leathery leaves, already really hard seeds and of course all wilt etc. are sorted out. You can also use the stems of small / delicate leaves - but if possible, chop them in advance.
The cabbage is now chopped into small pieces in the mixer, but only turn the mixer on briefly if possible so that it does not overheat, which affects the aroma and taste. When mixing, add the salt and finally mix in about 70-80 g of oil until a paste is formed.
Now spread this paste into a glass, smooth the surface, cover with a little oil (possibly a little less than the remaining 20-30 g) and store in the refrigerator (shelf life for at least 4-6 weeks). If you want the paste to last longer, it is better to mix in 15 g of salt + 120 ml of oil, squeeze out all the air bubbles and cover with 1 cm of oil.
You can use the paste e.g. for ice cream salads, potato or vegetable cream soup, zucchini vegetables, radish salad as well as on egg, ham or roast bread, for herb quark, cream cheese etc. etc. and it gives the dishes a wonderful green color.
Attention: Small children, people with sensitive stomachs, intestines or something like that, as well as kidney patients should only use nasturtium carefully and sparingly - otherwise the herb is very healthy (e.g. contains a lot of vitamins A + C, iron and antibacterial mustard oils).

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