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Serve this savory butter with grilled corn.

Martha Stewart Living, July 2005


Recipe Summary test

Makes 1 stick (8 tablespoons)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees. Toast pine nuts on a baking sheet in oven until golden brown, 5 to 7 minutes. Let cool.

  • Pulse pine nuts, garlic, olives, and thyme in a food processor until just combined, about 5 seconds. Add butter and salt. Pulse until well blended.

  • Transfer butter mixture to parchment paper; shape into a log. Roll in parchment to 1 1/2 inches in diameter. Twist ends to close. Refrigerate until firm, up to 1 week.

Cook's Notes

For corn: Remove husksand silk; discard. Brush cobs with olive oil. Seasonwith salt. Arrange cobs ongrill, parallel with the grates.Grill cobs over medium-high heat, turning occasionally, until slightly charredand kernels are tender, about 15 minutes total.