Herb Butter 2
"A variation of my other herb butter recipe. Spread on crusty fresh breads and rolls. Also goes well on steamed veggies and baked potatoes."
- Ready In:
- 5mins
- Ingredients:
- 9
- Yields:
-
1/2 cup
ingredients
- 1⁄2 cup butter, softened
- 1 tablespoon parmesan cheese
- 3⁄4 teaspoon minced garlic
- 2 teaspoons minced fresh parsley
- 2 teaspoons minced fresh basil
- 1 teaspoon minced fresh oregano
- 1 teaspoon minced fresh rosemary
- salt
- fresh ground pepper
directions
- Make sure butter is sufficiently warm enough to spread.
- Blend herbs and cheese into butter, mixing well.
- Season to taste with salt and pepper.
- Chill in sealed container.
- Note: herb butter will keep for up to 1 week in refrigerator.
- Note: to reduce calories and fat, fat-free margarine also works well in this recipe, but do not let the fat-free margarine sit out to warm.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Excellent herbed butter! I served this on sourdough rolls. -
Great herb butter! Just so you guys know, this was in competition with butter from the Amish country, and the kids, and adults, having dinner, kept asking for "Beth's special butter" which was actually Sue L'S ! Definitely delicious and wonderful on fresh breadd - thanks, Sue L! I halved all amounts since I was using dried herbs - a HUGE hit! Wonderful! -
I got some fresh herbs from my sister's garden and didn't know what to do with them. So--I searched the ingredients I had, and found this! Boy, is it good on toast. I left out the oregano-personal preference, and "spilled" the rosemary and parsely a little-hehehe. I can't wait to try it on corn. I put it in real butter, but it's a little crumbly now that it's cold again. It's even better after it sits overnight in the fridge and blends a little--I am going to keep making it in advance of serving it. It's a keeper, especially if my sister keeps growing herbs ;-) ! -
great on corn on the cob.... -
I can't believe, with all the cooking I do, that I've never made herb butter, before!? I tried your recipe, last night, because I had fresh basil and rosemary; I subbed 1/2 tsp. dried oregano, and 1 tsp. dried parsley, for the fresh. I also took your suggestion, and used reduced-fat margarine (as I was out of butter!) We had it, lightly broiled, on slices of french bread, and loved it! Thanks!
see 1 more reviews
RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com
