Simple Herb Garlic Butter
Prep time
Total time
If you don’t want your butter to turn bright green like mine (which I think lovely), you can chop your herbs and garlic by hand, and gently stir into the butter. Makes about 1 cup.
  • ½ pound unsalted butter, room temperature (from grassfed cows, preferred)
  • 1 cup of loose herbs (such as parsley, chives, thyme, dill, oregano)
  • ½ teaspoon unrefined salt (skip if using salted butter)
  • 1-2 smallish garlic cloves (use only one if not a huge garlic fan), peeled and roughly chopped
  1. Prep the herbs, by rinsing and spinning or gently shaking/patting dry. Remove the stems from herbs like parsley and thyme. Parsley is a great filler herb, as it is fresh, but not to strong in flavor. I used ½ parsley, and then filled the rest with chives, thyme, and dill. Beautiful. Put in the food processor, and pulse until the herbs and garlic are finely minced
  2. Add the butter, and blend until the ingredients are well combined. Chill for a couple of hours to meld flavors. Then, enjoy with abandon at room temperature.
Recipe by The Nourishing Gourmet at