Home > Recipes > Summer herb butter

Summer herb butter

Published: 31 May 10
Updated: 18 Mar 24

This herb butter recipe can be used in many ways: tossed through vegetables such as new potatoes, peas, or baby carrots or stirred through cooked pasta, lentils or gnocchi. You could also dot it over freshly barbecued sweetcorn and baked potatoes.

Easy
June 2010

Test kitchen approved

Serves 8
Takes 15 min to make

Nutrition: per serving

Calories: 117kcals
Fat: 12.9g (8.1g saturated)
Protein: 0.2g
Carbohydrates: 0.2g (0.1g sugar)
Salt: 0.4g

Save recipe

Save

Save recipe Print

Rate

Ingredients

250g semi-salted butter, at room temperature
10g fresh chives, roughly chopped
15g fresh tarragon, leaves picked
5g fresh parsley leaves
2 sprigs fresh thyme, leaves picked
Finely grated zest of ½ lemon
2 tsp freshly squeezed lemon juice
½ tsp salt

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Put the butter into the smallest bowl of your food processor and add the fresh herbs, lemon zest, lemon juice and ½ tsp salt.
Turn on the machine and blend together until everything is well mixed and the herbs are nicely chopped. You can use the herb butter immediately, or divide it in half and spoon it in a line down the centre of 2 pieces of non-stick baking paper or cling film. Roll it up in the paper or cling film, shape into neat rolls that measure about 4cm in diameter and fold over the ends to seal. These can now be kept in your fridge for up to 1 week, or in the freezer for up to 1 month.

Recipe from June 2010 Issue

Nutrition

Nutrition: per serving

Calories: 117kcals
Fat: 12.9g (8.1g saturated)
Protein: 0.2g
Carbohydrates: 0.2g (0.1g sugar)
Salt: 0.4g

delicious. tips

Roll into a cylinder inside baking paper or cling film (see step 2), it will keep in the fridge for a week.
To freeze, roll as above; it will keep for up to 1 month in the freezer, ready to slice with a warm knife and serve on top of some grilled chicken, fish, steaks or prawns.