Olive Walnut N Rosemary Butter Spread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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This butter is herbalicious! If you think buttered corn on the cob is a little taste of heaven, just wait till you spread those steamed, grilled or roasted ears with flavored butter. Also try it as a bread spread, a pasta sauce or a garnish for vegetables and potatoes. Read more . Vegetarian Times Issue: July 1, 2006 Ingredients:
chill time 30 min |
1 cup pitted kalamata olives, drained |
1/2 cup chopped toasted walnuts |
2 cloves garlic, chopped, (about 2 tsp.) |
1 tbs. fresh rosemary, chopped |
1/4 tsp. ground black pepper |
1 cup (2 sticks) salted butter, softened |
Directions:
1. Process olives, walnuts, garlic, rosemary and pepper in food processor until finely chopped. Add butter and pulse until combined. Chill 1/2 hour, or until firm enough to shape into a log.
2. Place butter mixture on sheet of plastic wrap. Shape into log, and roll up in plastic. Twist ends to seal. Chill until firm. Will keep in refrigerator up to 2 weeks, or in freezer for 6 months.
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