This recipe for compound butter is so simple, and such a delicious way to dress up steaks, vegetables, or anything else for that matter. When I made it, I paired it with steamed green and yellow beans. Easy peasy right? Since the nutrients of a dish depend on the dish as a whole, I won’t be talking about the nutrients found in this recipe today; like most condiments, a little goes a long way.

I mostly wanted to share this with you to encourage you to try it out. It’s great because it can make an old staple (like steamed beans or carrots) exciting and new again, or it can really dress up something already a little fancy, like steak or roast squash. I love it because it’s versatile, and I hope you love it too!

FYI. Compound butters come in a huge variety of flavours, so feel free to try out different shapes (log shapes are quite common), flavours, herbs, nuts, etc. You can do anything you feel like! But this is one of my favourite combinations.

Anyways, enough about why you should try it. Take a look at the recipe below, and let me know what you think in the comments!



Compound Butter with Herbs and Pine Nuts

Serves: 4 – 6
Active: 5 Minutes
Total Time: 10 Minutes

  • 1/4 Cup Unsalted Butter, at room temperature
  • 2 Tbsp Fresh Parsley, chopped
  • 1 Tbsp Fresh Chives, chopped
  • 1 Clove Garlic, minced
  • 2 Tbsp Pine Nuts, plus more for garnish
  • 1/4 Tsp Salt (or to taste)
  • Fresh Ground Pepper (to taste)
  1. Grind your pine nuts in a spice grinder, blender, or food processor.
  2. Whisk together, or combine in a food processor, the butter, parsley, chives, garlic, pine nuts, salt, and pepper.
  3. Choose to do one of the following:
    1. Scoop out onto plastic wrap, and form into a ball. Place in the fridge for 5 minutes, or until hardened. Remove from plastic wrap, smooth/reform the ball in your hands, and place on a plate. Garnish with remaining pine nuts.
    2. (Note: I find this version works better when this recipe is doubled or quadrupled for company, or use throughout the week). Scoop the butter mixture out onto wax paper, and roll into a log. Twist the ends of the wax paper shut. Place in the refrigerator until ready to use. To serve, slice into discs or serve the log whole on a plate, garnished with extra pine nuts.
  4. Serve with a hot dish of meat or veggies, and enjoy!

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