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🍽️ Aromatic Herb and Nut Butter

32 kcal · 30 min · 4 servings

Ingredients

• 4 dried tomatoes in oil
• 2 tbsp tomato paste
• 250 g soft butter
• 3 sprigs basil
• salt
• pepper (from the mill)
• 75 g ground nuts
• 250 g soft butter
• salt
• 7 g dried porcini mushrooms
• 1 shallot
• 250 g soft butter
• salt
• 3 garlic cloves
• 250 g soft butter
• 60 g mixed herbs (e.g. parsley, chives, dill, basil, thyme, chervil)
• 1 tbsp lemon juice
• salt
• pepper (from the mill)

Instructions

1. 1. Roughly chop the tomatoes.
2. 2. Mix the chopped tomatoes with the tomato paste and butter until smooth.
3. 3. Wash the basil and shake it dry.
4. 4. Finely chop the basil leaves.
5. 5. Stir the chopped basil into the tomato butter.
6. 6. Season the butter with salt and pepper.
7. 7. Roast the nuts in a pan without added fat.
8. 8. Wait until the nuts are fragrant.
9. 9. Place the nuts on a plate.
10. 10. Let the nuts cool down.
11. 11. Knead the cooled nuts into the butter.
12. 12. Season the nut butter with salt.
13. 13. Taste the butter and adjust seasoning if needed.
14. 14. Crush the mushrooms finely in a mortar.
15. 15. Peel the shallot.
16. 16. Dice the shallot finely.
17. 17. Sauté the shallots and mushrooms in about one tablespoon of butter until translucent.
18. 18. Mix the cooked mixture with the remaining butter.
19. 19. Season the mushroom butter with salt.
20. 20. Taste the butter and adjust seasoning if needed.
21. 21. Peel the garlic.
22. 22. Press the garlic through a garlic press.
23. 23. Sauté the garlic in about one tablespoon of butter until translucent.
24. 24. Wash the herbs.
25. 25. Shake the herbs dry.
26. 26. Chop the herbs very finely.
27. 27. Thoroughly mix the garlic and herbs with the remaining butter.
28. 28. Season the garlic butter with lemon juice.
29. 29. Season the butter with salt and pepper.

Nutrition per serving

• kcal: 32
• Protein: 0 g · Fett/Fat: 3 g · Carbs: 0 g