prep: 15 minutes
cook: none
cool: 40 minutes
1 pound (4 sticks) unsalted butter, at room temperature
¼ cup oil-packed sun-dried tomatoes, patted dry and roughly chopped
2 tablespoons minced fresh herbs, such as parsley, dill, basil, thyme, or a combination
1 tablespoon minced garlic
Grated zest of 1 lemon
1 teaspoon garlic salt
1 teaspoon freshly cracked black pepper
1. In a large bowl, combine the butter, sun-dried tomatoes, herbs, garlic, lemon zest, garlic salt, and pepper. Refrigerate for 10 minutes.
2. Form the herb butter into 2 logs. Wrap the logs in plastic wrap and refrigerate for 30 minutes or freeze for up to 3 months until needed.
3. To serve from frozen, remove from the freezer and slice off what you need. Use as desired on breads, in soups, and smeared on steak.
Makes about 2 cups