Monday, August 3, 2015

Herb Butter

So i'm still on my herb kick, mostly because i'm still in awe of the fact that my herbs are still alive! I absolutely love cooking with fresh herbs - they really elevate anything you're cooking not only in flavor, but also visually. I've been brainstorming ways I can not only enjoy the herbs now, but also later, once my herb garden is inevitably long gone. 

I whipped up this herb butter last weekend to blend together my oregano, rosemary, thyme, and a basil. The great thing about a compound butter like this is that you can incorporate anything  your heart desires.  I added garlic, salt, and pepper for extra flavor, and so far this herb butter has blended beautifully with pasta, roasted veggies, and melts wonderfully over a hot steak. Next i'm going to try it on some grilled bread, but really the possibilities are endless. 

Below is the combination of herbs I used in my recipe, but feel free to get creative and work with what you have.  Compound butter can be frozen, so be sure to make plenty if you have extra herbs and you'll be enjoying them all winter long!

*4 thyme sprigs
*1 rosemary sprig
*6 basil leaves
*2 oregano sprigs
*1 garlic clove
*1 stick butter, at room temperature
*salt, pepper

Remove thyme, rosemary, and oregano from the twig. Roughly chop the rosemary (rosemary tends to hide from the food processor blades).  Combine herbs and garlic in a mini-food processor (you can also finely chop everything by hand) and blend until fine.  Stir into butter and season with salt and pepper.  Use a spatula transfer butter to a sheet of wax paper.  Roll the butter into a log and twist the ends (like a piece of candy).  Refrigerate until firm.  Enjoy! 


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