Ingredients
- 1 pound unsalted, grass-fed butter, cut into cubes, at room temperature
- 1⁄2 cup loosely packed fresh parsley leaves
- 2 tablespoons roughly chopped fresh mint leaves
- 1 tablespoon fresh rosemary leaves, minced
- 2 sprigs thyme, leaves only, roughly chopped
- 2 teaspoons sea salt
- 1⁄4 teaspoon freshly ground black pepper
Method
Step 1
In a food processor, pulse the butter cubes to break them up, 4 or 5 pulses. Scrape down the bowl and process until the butter is creamy and smooth, about 45 seconds. Add the herbs, salt, and pepper and process until well combined, about 1 minute.
Step 2
Cut a 12-inch square of parchment paper and lay it on the counter. Scoop the butter onto the bottom quarter of the parchment and form the butter into a log about 4 inches long, using the parchment paper to help you create a compact log. Wrap the log in the parchment and twist the ends so the package resembles a wrapped candy.
Step 3
Refrigerate until the butter is firm, at least 2 hours or up to 6 days, or freeze for up to 3 months.
Nutritional Information
Nutritional analysis per serving (2 tablespoons): Calories: 212, Fat: 24 g, Saturated Fat: 16 g, Cholesterol: 60 mg, Fiber: 0 g, Protein: 0 g, Carbohydrates: 2 g, Sodium: 290 mg
