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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