This recipe takes a good thing and makes it better!  I first started making herb butter when we had an abundance of basil in our garden in D.C. and I was in need of creative ways to use up a cash  crop of fresh basil.  Sweet basil butter dripping from end of the summer corn = a little piece of heaven.

It’s so simple it barely deserves its own post, but its simplicity means that you can easily whip up a batch and use it for roasting meats, or to add a little flavor to sauteed or steamed veggies.  You could even butter up your bacon. The possibilities are endless…


herb butter

butter (200g)

2 handfuls fresh herbs (basil, rosemary, tarragon, sage), roughly chopped

Let butter soften on counter for a number of hours.  When soft, combine with herbs in food processor and pulse until incorporated.