The wonderful thing about having an herb garden is the abundance of fresh herbs, naturally. But, sometimes that abundance is just too abundant.
One great way to preserve those herbs is to make herb butter. Herb butter is a good way to add flavor to vegetables, fish, chicken or even warm bread.
The farmer’s markets are full of bundles of fresh herbs right now if you don’t have your own garden.
This recipe is for a pound of butter, but you can use a handful of herbs and add it to a stick of butter.
- 1 cup fresh herbs, such as thyme, rosemary, oregano, basil
- 1 pound butter, softened
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- Strip the leaves of your herbs from the stem, and place them into the bowl of a food processor.
- Chop the herbs roughly in the processor.
- Add the butter and process until smooth, stopping to scrape down the sides as needed.
- Place a piece of parchment paper on a flat surface.
- Scrape the butter out of the bowl, and put it in the bottom ⅓ of your parchment.
- Fold the short end of the parchment over the butter tightly, shaping it into a log.
- Pull back on the parchment to tighten and compress the butter.
- Roll the butter up completely in the parchment paper, and fold the ends to close it.
- Place the roll in the refrigerator to chill.
- To freeze the butter wrap the log in a couple layers of plastic wrap.
- When you want to use some unwrap the frozen butter, and cut off slices with a sharp knife.