Herb Butter

I’ve been on a bit of a summer kick lately (I wonder why?) and one of the ingredients I associate most with summer is fresh herbs. Ah yes…remember that herb garden I wanted to start last year? Well it’s on its way and I’ve already found a delicious way to put these herbs to good use.

Introducing: herb butter. A simple idea (just mix in some herbs with butter) for a meal enhancement that you might become addicted to. Personally, I’m not big on buttering my bread, but this…this is different. It’s a means of adding flavor, lots and lots of fresh herb flavor, to my meals all summer long.

So why not give it a shot? You can freeze it and preserve your herbs all year long. Yum!

And you know what else herb butter would be delicious on? How about Molly Wizenberg’s Hasselback Potatoes?

Herb Butter

An incredibly versatile fresh herb spread/condiment/garnish you won’t want to let your fridge be without. Keeps for up to 5 days in the refrigerator or 3 months in the freezer.


1 tsp. parsley, finely chopped
2 tsp. basil, finely chopped
2 tsp. chives, finely chopped
1 1/2 tsp. oregano, finely chopped
1 1/2 tsp. rosemary, finely chopped
1 1/2 tsp. tarragon or thyme, finely chopped
1/4 tsp. black pepper, freshly ground
1 garlic clove, minced
1/2 C. butter, at room temperature not margarine


Place all the herbs, garlic, pepper, and butter in a small mixing bowl and beat with a wooden spoon until slightly fluffy. Or, you can do the mixing with a mixer or food processor. Place a 1/2 square piece of plastic wrap or parchment paper on your work surface and mound the flavored butter in the center. Roll herb butter into cylinder shape within plastic, twisting the ends to compress the butter. Chill the butter in the refrigerator or freeze until firm.

Vegetables- A pat of this butter in steamed vegetables really perks up the flavor. Try adding to corn, rice, beans, etc.

Grilled Meats- Add pats of herb butter on top of just off the grill steaks. Let steaks rest for 5 minutes before serving.

Garlic Bread- Spread softened herb butter onto 1 slices of Italian bread. Shake on some parmesan cheese, then sprinkle with shredded mozzarella and broil until golden brown.

More Like This:
Freeze Your Herbs
How to Start Your Own Herb Garden
Honey Herb Butter

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  • Sarah P.

    Hey Hillary,

    This sounds delicious! I must try this. So happy to hear you started your own herb garden! What herbs? You should post some pic’s once they grow!

  • http://www.theperfectpantry.com Lydia (The Perfect Pantry)

    I’m growing all of these things in my herb garden, and I love making herb butters for grilled fish and vegetables. Whenever I do make it, I make a lot, and stash it in the freezer.

  • http://mochachocolatarita.blogspot.com Rita

    Hi Hillary,

    wow this should be yummy with my steak!

    I tried submitting something for PPN but it bounced back, so here it goes:

    Thanks for hosting!

  • http://kwanzoo.com/social-trivia Liz

    Wow, I just made steaks tonight and this would have made them extra good. It’s time I started working on that dream herb garden…

  • Kim

    That sounds delicious – especially the garlic bread.

    I planning on growing an herb garden too! Let me know how yours goes.

  • Addie

    I live in an elderly housing complex. There is a plot where many of the residents grow their veggies and herbs for canning and freezing. Several people have asked me what to do with their plethera of herbs. So this tip has come just in time. I have copied it and will post it on the community bulletin board. I have been gardening for years and freezing those herbs. They sure came in handy in the winter months and saved me a bundle in cost over buying the small packets at the supermarket.

  • http://www.herbgardeningtoday.com/ Mike Jason

    The butter looks delicious and maby you can add some good information to your herb garden by looking at my website.

  • http://snipsly.com/2010/11/22/kitchenaid-kfpm770-12-cup-food-processor-review-power-convenience-and-durability/ Ron

    This sounds like a great idea and it definitely would taste delicious on toast. I may try something like this using “Christmas-y” spices like nutmeg, allspice, cinnamon and some fresh mint.

  • http://fletchertoll.com/index.php?action=profile;u=16109 Kokila Sarraf

    Always pleasant to stumble across a new site this excellent I’ll be back here for certain.

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