Heavenly. This is such a simple recipe to make, but puts together a couple of my favorite things: butter (from grassfed cows), fresh herbs and garlic. The herbs add such a great freshness to the rich butter, and the garlic – a delicious savory shot of spiciness that only garlic can bring. Whirled together this spread is absolutely to die for on crusty bread, and is a lovely touch for serving to guests.
There are so many uses for it! It can be used to top pan-fried steaks, or as a delicious finish to fish or chicken. Toss with boiled pasta of any kind, top rice, or top steamed or roasted vegetables. Anywhere you usually use butter in savory foods, use this. It lasts two weeks (if you don’t eat it all), so having it on hand to use in different preparations works well.
This simple formula is easy to play with – use whatever herbs are your favorite, or you have on hand. I recommend pairing a couple different kinds, if possible.
Butter from grassfed cows is high in vitamin A and K2, and is an important part of a diet based on Dr. Weston A Price’s research. I used unsalted Kerrygold butter (#affiliatelink). Every single time I make a recipe like this with such high quality butter, I am reminded that every thing tastes better with butter, and even more better with the really good butter.
The other thing that is great about this recipe is that the fresh herbs and garlic add their own nutrition, as well as flavor. Herbs are surprisingly nutritious.
Good food is often good for you. Win-win. Enjoy.
- 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
- 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
- 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.
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