Savory Herb Butter
Prep time
Total time
Serves: 1 pound
  • 1 cup fresh herbs, such as thyme, rosemary, oregano, basil
  • 1 pound butter, softened
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  1. Strip the leaves of your herbs from the stem, and place them into the bowl of a food processor.
  2. Chop the herbs roughly in the processor.
  3. Add the butter and process until smooth, stopping to scrape down the sides as needed.
  4. Place a piece of parchment paper on a flat surface.
  5. Scrape the butter out of the bowl, and put it in the bottom ⅓ of your parchment.
  6. Fold the short end of the parchment over the butter tightly, shaping it into a log.
  7. Pull back on the parchment to tighten and compress the butter.
  8. Roll the butter up completely in the parchment paper, and fold the ends to close it.
  9. Place the roll in the refrigerator to chill.
  10. To freeze the butter wrap the log in a couple layers of plastic wrap.
  11. When you want to use some unwrap the frozen butter, and cut off slices with a sharp knife.
Recipe by Black Girl Chef's Whites at