The day has finally come when I can make fresh herb butter. I was given this recipe by a dear friend, Ann. I don’t know of a better cook. I learned so much from Ann during the short time she lived on my street. I have many treasured recipes from her and this is one that she was so kind to share with me.
I’ll never forget receiving an invitation from Ann to an “Autumn Herbal Luncheon”. I had never heard of such a thing in Utah. I was so excited to go. Ann’s home was always so warm and inviting. Everything Ann had made for the luncheon was “spiked” with herbs that were from her garden. The food was gourmet yet comforting. One of the items she served was herb bread with herb butter.
After that fabulous luncheon, I wanted to have an herb garden and become a gourmet cook. I basically wanted to BE Ann! I’m still trying to be Ann…sigh…I have so far to go.
Welcome to my garden.
Right now my garden is peaking with fresh mint…
…curly and flat leaf parsley…
…fennel (so dang cute)…
…and chives, french tarragon, marjoram…BAHHHHHH!!!! I’M IN HEAVEN!!! SHEAR HEAVEN!!!!
I absolutely LOVE this time of year. I LOVE going to my garden and “snipping” my fresh herbs. I no longer have to buy them in the little a plastic carton and pay $$ for them and have them die in two days.
They’re fresh and they’re MINE all MINE!
This herb butter will be the easiest thing you make!
You will need 3/4 cup ( 1 1/2 sticks) of butter, I like unsalted, 1 cup of your favorite herb mixture. I’m using basil, thyme, chives and flat leaf parsley.
and 2 tablespoons of a good quality olive oil.
Roughly chop the herbs. Chives.
Basil. Ohhhh the fragrance in my kitchen right now.
Flat leaf parsley.
Time to pull out that wonderful food processor. You can use a blender. In the bowl of the food processor add the softened (forgot to mention room temperature) butter.
Now just toss in all of the roughly chopped herbs.
Turn on the food processor and process for a few seconds to blend the herbs with the butter.
Now drizzle in a couple of tablespoons of olive oil. The olive oil makes it so creamy and spreadable.
That’s it. You’re done! How easy was that?
Don’t process the herb butter too much or you’ll have green butter. I guess that would be ok, if that’s the look you want. I like to be able to see my herbs. Like pictured above.
Let me tell you what we are spreading this herb butter on these days…EVERYTHING!!
The husband, that never reads this blog, has been slathering or should I say drenching his corn on the cob with the herbal butter.
The son’s, who generally read this blog, have been spreading it on their corn and flour tortillas before putting them on the griddle to crisp up for their tacos.
I think Tiffany and I polished off this loaf of crusty sourdough bread that we spread the herb butter on.
Now, I want you to know that I started out just putting on a thin layer of the herb butter. I think I finished my last slice of bread with about 1/2-inch of herb butter spread across the top.
I’m just positive that you wouldn’t even think about using margarine or, HEAVEN FORBID, dried herbs.
Let’s keep this pure and natural. OK?
3/4 cup softened unsalted butter
1 cup fresh herbs*
2 tablespoons olive oil
Roughly chop the fresh herbs. In the bowl of a food processor add softened butter and herbs. Process to blend together. With the processor running drizzle in 2 tablespoons of olive oil. Only process a few seconds. Makes about 1 1/2 cups butter.
Thank you, Ann, for sharing your herbal recipes with me. I consider your recipes my treasures. Just like your friendship to a young mother with so much to learn.
I miss you.