Herb Butter

This compound butter is wonderful spread over grilled bread or melted on your favorite pasta.

  • Yield: Makes 1 cup

Source: Martha Stewart Living, March 1998


  • 1 cup loosely packed fresh herbs, such as parsley, oregano, thyme, or marjoram, finely chopped
  • 1 cup (2 sticks) unsalted butter, room temperature


  1. Combine herbs and butter in the bowl of a food processor. Pulse until ingredients are combined.

Cook's Notes

Store in an airtight container, refrigerated, for up to 2 weeks.


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