Fine Cooking Magazine - November/December 2020

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.

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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