How to make herbed butter

This is a delicious recipe for sun dried tomato and basil herbed butter. It is good dabbed on pasta, warm french bread, or croissants. Try other combinations of herbs too such as lemon and garlic.

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Gather your ingredients and let the butter reach room temperature.

Add basil and sundried tomatoes to a food processor.

Add basil and sundried tomatoes to a food processor.

Pulse on low until well chopped

Pulse on low until well chopped

Add the butter and parmesan cheese

Add the butter and parmesan cheese

Continue processing just for about 30 seconds and scrape down the sides. Process again until a mostly smooth. A little olive oil can be added if too thick.

Continue processing just for about 30 seconds and scrape down the sides. Process again until a mostly smooth. A little olive oil can be added if too thick.

Spread mixture onto parchment paper

Spread mixture onto parchment paper

Gather the ends of the parchment and fold the edges over and over again Folding and creasing until it tightens around the butter.

Gather the ends of the parchment and fold the edges over and over again Folding and creasing until it tightens around the butter.

Fold the ends under and crease until tight against butter

Fold the ends under and crease until tight against butter

Store in refrigerator or freeze for longer term storage. Use just like butter and enjoy on warm bread or pasta.

Store in refrigerator or freeze for longer term storage. Use just like butter and enjoy on warm bread or pasta.

  • 1.0 Stick Salted Butter - room temp
  • 1.0Tbsp grated parmesan cheese
  • 1/4c sun dried tomatoes - rehydrated
  • 1/4c fresh basil torn
  • 1.0pch salt
  • parchment paper
Birmingham, Alabama
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