Grass-Fed Herb Butter
This nutritious grass-fed herb butter is the perfect topping to add to ANY meal! I love having this in my fridge for a ready-to-use, delicious, and simple garnish for every kind of dish. Some of my favorite ways to use this herb butter is on baked potatoes, sweet potatoes, beef, chicken, rice, vegetables, and even on a toasted slice of sourdough bread. It’s also a super simple way to make your fresh herbs last a bit longer!
Grass-fed butter is also super easy to find in your grocery store and is more nutrient dense than processed butter. Some of the most popular brands are Kerrygold Irish Butter, and Organic Valley.
It’s super important to make sure that your butter is either room temperature or softened before mixing with the herbs. I like to take the butter out of the fridge 1 hour prior to using it, and I keep it inside of my oven with only the oven light turned on to speed up the process (but any warm space will do). If using a microwave to soften your butter, place it in a microwave-safe bowl and microwave it in 10 second intervals, 2-3 times. Keep checking the butter to make sure that its only softened, not melted. You want it to be easily spreadable and light.
Grass-Fed Herb Butter
Ingredients:
1 stick of grass-fed butter, preferably room temperature or softened
1 bundle of fresh herbs of your choice (I really love using parsley in this, but really any herbs are great)
Sea Salt (optional) (I love using this Celtic Sea Salt for its high mineral content)
Directions:
In a medium-sized mixing bowl, add your softened butter. If your butter is too hard to mix, place the bowl in the microwave for 20 second intervals, just until the butter is soft enough to mix. Set aside.
Chop all your herbs into small pieces. If you want bigger pieces of herbs in your butter, you can do a rough chop.
Add your chopped herbs and a small pinch of sea salt to the butter. Using a fork, mix the two together until combined into a smooth texture. Store in a glass container, mason jar, or rolled in parchment paper, and leave in the refrigerator for up to 3 weeks!