Fresh Herb Butter is made with an assortment of fresh parsley, basil, chives, and thyme. Blended with fresh creamy butter. This is one of the best kinds of butter you will ever spread on a slice of Crusty bread.
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…
…basil galore…
…Thai basil…
…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 plastic cartons 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, and 1 cup of your favorite herb mixture. I’m using basil, thyme, chives, and flat-leaf parsley.
and 2 tablespoons of good-quality olive oil.
Roughly chop the herbs. Chives.
Basil. Ohhhh the fragrance in my kitchen right now.
A MAZING!
Thyme.
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.
Herb Butter
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.
Fresh Herb Butter
Prep Time 10 minutes
Ingredients
- 3/4 cup butter softened, can use salted or unsalted
- 1 cup fresh herbs*
- 2 tablespoons olive oil
Instructions
-
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.
Nutrition Facts
Fresh Herb Butter
Amount Per Serving (12 serving)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.
Great post. I just located your blog and wished to let you know that I have certainly loved reading your blogs. At any rate I’m going to be subscribing to your feed and I really hope you are writing again soon.
Wahoo! I'm so happy to have you as a follower. I hope to hear from you soon.
I'm going to have to try this the next time I make my home made raw butter. Looks amazing. And I bet it will go great on that crusty bread.
Now that sounds amazing. It's IS fabulous on the crusty bread.
I'm very new to the ways of cooking (college student) and your blog is fantastic!
Can I use a whisk to blend the butter and herbs if I don't have a food processor or blender?
Yes you can. Just chop the herbs quite fine with a knife and blend it in. You could even just use a spatula. I started this blog for my college students. I had three at the time. I wanted them to cook good food instead of eating over processed foods that college students tend to grab for ease and convenience. I hope you come back. Thanks for your kind comment.
I just found a new culinary sister!!!! Ina is my other culinary sister!!!
I love Ina. I'm happy to have a new sister 🙂
I just discovered your blog. Amazzzzzzzzing I love it!!!!!!! I made the crusty bread and it came out great! Please keep the good cooking coming!!!! Cant wait for more new stuff as I sat at my computer today and read your whole blog. thanks and keep cooking!!!
I'm so glad you found my blog. Thank you so much. I promise to get blogging soon. My daughter got married on Fri. and it has consumed my entire life for a few months.
Usually I don't leave comments, but, wow! You sure can cook! I am so impressed, and ecstatic!! This is a gold mine, thank you for sharing all of these amazing recipes. You are a woman after my own heart.
Thank you for your kind comment. I'm so glad you found me.
Sounds delicious. Do you have a recipe for your crusty sourdough bread please? I'm sorry this is anonymous . I don't have a google account . Am going to set one up. Ta.
I don't, but I have had others mention that they add lemon juice or citric acid to give the dough a sour taste. I haven't tried it, but I would like to.
Hi Janet,
again looks divine! Herb butter, I have not done that long. It is again time. You have inspired me once again. I still do some garlic in the butter.
Best regards from Germany
Hermann
I always love garlic in the butter. Once again I thank you for your kind comment.
Forget Ann! I want to BE YOU!!! Is your herb garden in Utah? If so, it's giving me hope! 🙂 I have a sad lone basil plant & it's almost dead. LOL! I'm going to try much harder next year! Your garden is absolutely beautiful & inspiring!
I love my garden. It's where I can escape. Unfortunately it has been neglected this past month. I should be able to give it the love and care it deserves in a few weeks. Thanks for your comment 🙂
Just phenomenal! Looks like this would be wonderful on your homemade bread recipe that my family and I love so much! Thank you for inspiring me to be a better (and pure herb!) cook! Just planted my first basil plant after seeing your tomato tart recipe the other day!