Fresh Herb Butter. A light and creamy butter—on the savory side with fresh parsley, thyme, shallots and toasted pecans. Perfect on an everything bagel for breakfast or on a slice of sourdough for dinner. Place this savory Fresh Herb Butter next to plain butter on your breakfast buffet.
I love this Fresh Herb Butter
- Easy to make
- Lasts a long time in the refrigerator
- Tastes incredible
- Versatile: Slather on a savory bagel or English muffins. Add to a sliced sour dough loaf, wrap in foil and heat!
- Makes any breakfast or buffet table special
- Perfect for breakfast or dinner
How do you make Fresh Herb Butter?
How to toast nuts
- Pour nuts into a skillet (size depends on the amount of nuts that are being toasted—do not crowd nuts).
- Heat on medium, stir to keep the nuts from burning
- Once you can smell the toasted aroma and see a little brown, the nuts are done.
- Pour into a bowl to cool
Tips for storing this Fresh Herb Butter
- You can store the fresh herb butter on the counter for 1-2 days.
- To extend the life, store in the refrigerator (up to a month)
- Freeze up to 6 months without the quality becoming affected.
What to serve this Fresh Herb Butter with:
Here’s some homemade options:
- Thanksgiving Skillet Pecan Cornbread
- Six Dazzling Dinner Rolls
- Buttermilk Biscuits
- Dill Cheese and Beer Quick Bread
- Mini Focaccia Rounds
- Semi Homemade Checkerboard Rolls
- Homemade Soft Pretzels
- 1 cup unsalted butter, softened
- 1 teaspoon fresh thyme, chopped
- 2 teaspoons fresh flat leaf parsley, chopped
- 1 tablespoon shallots, finely chopped
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1/3 cup pecans, toasted and chopped
Cream together the butter, thyme, parsley, shallots, salt and pepper. Stir in the pecans. Refrigerate—take out an hour before serving time or store on the counter in a container with a tight fitting lid, up to 2 days.