Are fresh herbs taking over your backyard garden? Then it’s time to whip up a batch–or two–of this Easy Herb Butter! And with just four ingredients, it couldn’t be easier to make!
I am not much of a gardener, but I seem to do okay growing fresh herbs, which means I’m always looking for new ways to use my herb harvest.
This herb butter is the perfect way to use an abundance of fresh herbs, and can be made with almost any combination of herbs.
Some of my favorites are dill, Italian parsley, basil, thyme and rosemary. Add a pinch of salt and some pepper and you’ve got a savory spread with so many uses!
It will keep for several weeks in the refrigerator, and up to three months in the freezer! It’s so nice to have on hand after summer has passed and I’m back to buying fresh herbs at the grocery store.
I freeze mine in 4 ounce Mason jars. It’s the perfect size for my family to use up in a week or so.
I use unsalted butter because that’s what I always have on hand. But if you use salted butter, you can just omit the salt from the recipe.
This is definitely a recipe you should feel free to experiment with. Use whatever herbs you have available, and don’t be afraid to add more or less to suit your tastes.
Be sure to save this Easy Herb Butter recipe to your favorite Pinterest board for later.
- 1 cup butter, softened
- 1/2 cup chopped fresh herbs
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- In a medium bowl, stir together butter, herbs, salt and pepper until well combined.
- Spoon herb butter into small storage containers and refrigerate for up to two weeks, or freeze for up to three months.
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Who Dished It Up First: This is an original recipe.