Nasturtium oil
🌿 The Green Herb Oil Every Chef Should Know 💚
Vibrant, peppery, and unbelievably smooth, This nasturtium oil isn’t just pretty on the plate, it brings flavour that hits. Whether you’re plating seafood, drizzling over veg, or finishing a meat course, this green oil turns heads.
👇 Full recipe below, or click the link to watch how I make it step-by-step:
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This isn’t just another herb oil. It’s made with nasturtium those fresh, peppery leaves that bring a punch of wild greenery to any dish.
Blended slow. Strained clean. Frozen overnight for that luxe, pro-chef finish.
And yep! you can use this exact method for basil, parsley, chive, wild garlic, and more.
Let me know how yours turns out. Tag me @alandawes_privatechef I’d love to see what you plate it with.
Want to give it a go?
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Ingredients
1L sunflower oil (or other neutral oil)
100g fresh nasturtium leaves, washed and dried thoroughly
Method
1. Heat the Oil
In a saucepan or Thermomix, warm the oil to exactly 60°C. Don’t overheat — it’s just to help extract colour and flavour.
2. Blend It Up
Add the warm oil and nasturtium leaves into your blender or Thermomix. Blend for 15 minutes on full speed (no heat). If using a regular blender, leave the lid cracked open slightly to let steam escape.
3. Strain for Clarity
Pour the blended mixture through a fine sieve lined with muslin or an oil filter. Take your time — this is how you get that clean, vivid green result.
4. Freeze Overnight
Transfer the strained oil to a clean container and freeze overnight. This separates any remaining water content.
5. Separate the Pure Oil
Once frozen, scoop off the top layer of oil and discard the ice below. What you’re left with is pure, herb-infused nasturtium oil.
6. Store + Use
Keep your finished oil in a clean jar or squeeze bottle in the fridge. Use it to finish dishes, dress plates, or stir through sauces.
💡 Chef’s Tip:
This method works for almost any soft herb — try basil, parsley, wild garlic, or rocket. Just keep the ratios and method the same. It’s a game-changer for elevating your plating and adding that fresh, pro-chef finish to any dish.
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