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 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.

Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers

Rate or Review

Save to Recipe Box

Add Recipe Note

Saved Add to List

Add to List

Add Recipe Note

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

What We're Cooking Now

Name: Fall Herb Butter
Yield: Makes about 1 cup
Cuisine: American
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