Our Nasturtium Chips have been such a hit, so we are back with an additional nasturtium recipe for Part 3 of our series with Nasturtium Chimichurri.
No taco is complete without a drizzle of something saucy on top, while we are big fans of the classic salsa's when the garden is green we will always go from something fresh and herby! We are still a ways off from flower season here in Denver - it seems like it will never get here - that doesn't mean you can't bring a little green garden goddess into your kitchen!
Made with Nasturtium Leaves or with your favorite fresh herbs this easy, fresh green goddess style sauce is a versatile li'l sauce that is perfect on everything! We are adding it to our Cinco De Mayo board for drizzling it over tacos, but you can use it alone or as part of dips, marinades, or dressings. It's also very accommodating to the herbs that you happen to have available. You can switch or swap the herbs based on your taste, but no matter what you use, you will end up with an incredible fresh green dressing!
Nasturtium plants are pretty incredible, the stems, leaves, flowers and even seed pods are all edible, each bringing a unique flavor profile to your table. Both leaves big an small are fine to eat and pack a surprising bite. They start with a gentle sweet green flavor, before turning to a sharper peppery bite with a mildly bitter finish, similar to arugula or radishes. Making them a perfect addition to salads, dressing, sandwich's or anywhere else you would use biter greens.
In addition to Nasturtium leaves - or in place of if your garden isn't yet in bloom - you will want to bring Fresh Herbs to the mix. You will want bright, vibrant, fresh green herbs for this and a lot of them! You can bulk this recipe up with bitter salad greens to get a similar affect as the Nasturtium, we suggest something in the arugula family.
Before we get blending you will want to start by washing your Nasturtium Leaves, greens and Herbs of choice and laying them out on a towel to dry, while we want to remove any dirt, sand or little critters that may be hanging out we also want to be mindful of the moisture level, the less water we can bring to the party now, the more flavor we can add later!
Pick your mixer of choice, for this we recommend a food processor, it will create a more robust texture. Though a blender will work as well, but be mindful not to over mix, we don't want excess air or heat in our dressing. To your mixer you will add about 2/3rds cups of your Nasturtium Leaves and Herbs, reserving about a cup to rough chop and mix in later. Add your Red Wine Vinegar, Lemon Juice, Salt and Pepper before giving your mix a blitz.
While you mixture is blending slowly stream in your Olive Oil. You are looking for a pretty smooth and runny consistency so it is easy to drizzle but not so watery it leaves your tacos a dripping wet mess. Once your oil is completely added check to see if it is the right constancy, if it is still a little thick - like pesto - add in a little more Vinegar or Lemon Juice until you reach the smooth drizzle we are looking for. Chop your remaining herbs and hand blend in before serving!
The acidity from the Lemons will help keep this beautiful dressing bright green, but we still suggest you use it with a few days as the flavor will slowly start to fade with time. Serve chilled for topping your tacos adding a beautiful fresh green bite!
3-4 Cup Fresh Herbs. We're using about 2 cups of fresh Nasturtium leaves. However, if they are not in season yet, you can swap and supplement with cilantro, mint, basil, parsley, or other peppery salad greens - the possibilities really are endless!
1/2 Cup - red wine vinegar
1/2 Cup - fresh lemon juice
1 Cup Oil - oil of your choice - olive, avocado, grapeseed, etc.
Season with salt and pepper
Optional - add a pinch of crushed red pepper flakes for heat