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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 1 |
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For those like me who have a summer herb garden on the balcony, this is a delicious and versatile butter spread for breads (try it in lieu of classic garlic bread), canapés or as a seasoning on cooked vegetables. Read more . Keeps in the fridge about 2 weeks but it will not last that long once you've tasted it. Ingredients:
250g (or 2 sticks + 2 tbs) cold unsalted butter |
small bunch each: fresh parsley leaves, basil leaves, thyme leaves and chives (i do not recommend dried, but you could substitute other fresh herbs) |
2 garlic cloves, pressed |
small chunk (20g) grated parmesan cheese |
zest of 1/2 large lemon |
4 anchovies in oil |
3 or 4 oil-packed sundried tomatoes, cut up |
8-10 pitted black kalamata olives |
1 tbs tomato paste |
1 tbs olive oil |
freshly ground black pepper to taste |
salt (only after tasting mixture first!) to taste |
(optional: few grinds hot chili flakes) |
Directions:
1. Cut the butter into chunks and place in a food processor, along with all other ingredients except added salt.
2. Process, scraping sides often, until creamy and smooth but flecks of herbs still visible.
3. Pile into a crock and store in the fridge. Use your imagination! It's good on anything!
4. Makes about 300g or 1 1/3 cups.
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