Green butter

Green butter

By
From
Good Better Green
Makes
1 small log - approx. 10-15 slices

This butter is as versatile as it gets – delicious on boiled or baked potatoes, stirred through hot rice or couscous, on toast with egg dishes, with steamed greens, green beans, peas or asparagus, on steak, with boiled or barbecued sweetcorn, and on grilled fish. Freeze it in portions to use as and when the desire strikes.

Ingredients

Quantity Ingredient
150g unsalted butter, cubed and softened
1 tablespoon extra virgin olive oil
20g parsley,leaves only, very finely chopped
15g basil sprigs,leaves only, very finely shredded
1 tablespoon nely chopped sage leaves
1 tablespoon nely chopped tarragon leaves
1 large garlic clove, finely chopped
1 tablespoon salted nonpareille capers, rinsed and finely chopped
1 lemon, grated zested
large pinch sea salt

Method

  1. Put all the ingredients into a mixing bowl and use an electric whisk to mix well. Alternatively, you could use a food processor, or whisk it all by hand.
  2. Scoop the mixture onto a large rectangular piece of clingfilm and roll it up like a sausage, spinning the contents around while holding on to the ends, to twist them.
  3. Chill in the fridge for at least 4 hours, or until completely firm. Cut off slices to serve as needed, or freeze for later use.

Note

  • To shred basil, stack the leaves flat on top of each other, then roll into a cigar shape and slice across into shreds. This method minimises bruising of the very delicate leaves, as a chopping action turns the edges black.
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