I love cooking with fresh herbs, but I often find myself tossing the leftovers once they go bad. It’s hard to use them all up when you just need a bunch for one recipe. I decided to solve this problem by blending my leftover herbs into butter, and then freezing it. Easy leftover herb butter is super quick to make, and if you freeze it, you can cut off a chunk whenever you need it.
I love slicing off a few medallions and throwing them on top of a loaf of bread while it bakes. You get the most delicious herb buttered bread once it’s cooked. You can use the herb butter on whatever you want, really, but some of my favorite things to throw it on top of are eggs, frittatas, roasted veggies, bread, and grilled cheese. The herbs just add an extra layer of deliciousness to anything.
I tend to stick to Italian herbs while making this butter, because that is usually what I have a lot left over. For this specific butter I used rosemary, thyme, and basil. So delicious. After I mash everything together, I use plastic wrap to form a nice log shape, and then throw it into the freezer.
- 1 stick butter softened
- left over herbs rosemary, thyme, basil
- pinch of salt
1. In your food processor, add herbs and pulse until well chopped. Add butter in chunks, processing until fully mixed.
2. Lay out a long sheet of plastic wrap (about 12 inches), and scoop the butter into the center, making a somewhat log shape. Wrap the plastic wrap up on the sides, and then squeeze butter into log shape. Twist ends, place in freezer or fridge and use as desired.
I have had this in my friend for up to 2 weeks before we used it all, and it was still good.
Use whatever herbs you have leftover!
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