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Recipe

Fall Herb Butter

By Jason Sobocinski October/November 2015 Issue
Scott Phillips

Yield: Makes about 1 cup

Almonds offer a toasty counterpoint to bold fall herbs in this savory butter, which makes a terrific finish for simply grilled or seared steaks. While the meat is resting, dollop some butter over the steak and let it slowly melt and dress the meat.

Ingredients

  • 1/2 cup fresh flat-leaf parsley,chopped
  • 3 Tbs. extra-virgin olive oil
  • 2 Tbs. lightly toasted chopped unsalted almonds
  • 1 Tbs. fresh thyme, chopped
  • 3 large leaves fresh sage, chopped
  • 1/2 tsp. kosher salt
  • 4 oz. (8 Tbs.) unsalted butter, at room temperature

Nutritional Information

  • Nutritional Sample Size 1 Tbs.
  • Calories (kcal) : 80
  • Fat Calories (kcal): 80
  • Fat (g): 9
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 3.5
  • Cholesterol (mg): 15
  • Sodium (mg): 35
  • Carbohydrates (g): 0
  • Fiber (g): 0
  • Protein (g): 0

Preparation

  • Put all the ingredients except the butter in a large mortar and grind with the pestle in a circular motion until broken down into a slightly chunky pesto.
  • With an electric mixer or by hand, mix the pesto with the butter in a medium bowl until combined.
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