Olive Walnut N Rosemary Butter Spread
From mystic_river1 15 years ago
- - to make
- Serves 20
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 See less
Ingredients
- CHILL TIME 30 MIN shopping list
- 1 cup pitted kalamata olives, drained shopping list
- 1/2 cup chopped toasted walnuts shopping list
- 2 cloves garlic, chopped, (about 2 tsp.) shopping list
- 1 Tbs. fresh rosemary, chopped shopping list
- 1/4 tsp. ground black pepper shopping list
- 1 cup (2 sticks) salted butter, softened shopping list
How to make it
- 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.
- 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.
The Rating
Reviewed by 8 people-
Bursting with flavor, and it sounds wonderful! Great for serving on crusty, earthy bread too!
rosemaryblue
in CollegeTown loved it
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Butter and walnuts in an herbal blend, perfect with one of my Baguettes. I can not wait for my corn now I wished I planted more.
Great recipe Joymarie.
Michael
trigger
in loved it
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