As frost is about to hit here in the northeast and the last treasures of the garden are picked, one question comes to mind; what to do with all the garden herbs enjoyed through the summer? One of the easiest and tastiest solutions is to make herb butter!
This recipe is so simple that you will want to make it all the time! It is perfect on rustic bread, crackers or mixed into steamed vegetables. The best part? You can freeze and save for later! Perfecto!
You will need:
- Butter, unsalted- at room temperature
- Herb of your choice, minced or chopped fine
- Kosher salt
Place 1 stick of softened butter into bowl and with a fork stir until creamy. Add in chopped herb and pinch (about 1/8 tsp) of kosher salt. Combine thoroughly. Tear a small piece of saran wrap and place butter in center. Shape into a log and wrap tightly. Place in refrigerator for 30 minutes or until firm. Butter can also be frozen for up to six months.
For this recipe, I chose to make butter with basil, rosemary and thyme, but you may use whatever you like such as dill, cilantro, parsley, sage…anything really.
Try on corn on the cob or pasta, fish or potatoes. The possibilities are endless!
The hardest part of making herb butter is waiting for the butter to soften.
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