This is so easy to make and works well with fresh and/or dried herbs. The butter kind of hydrates the dried herbs, especially if you bake or cook with this butter later. Add whatever you like to it – it’s a great way to use up the ends of dried herb containers.

2 sticks of butter, softened
2-4 cloves garlic
1-2 tbs. fresh rosemary
1-2 tbs. fresh parsley
2 sundried tomatoes
assortment of dried herbs (1 tbs each: i used oregano, parsley, basil, chives)
Dried red pepper flakes, 1 – 1 1/2 tsp, or to taste)
salt, pepper
Drizzle of olive oil

In a mini food processor, whirl together all the ingredients except the butter until well chopped and blended. (I used 4 cloves of garlic when I used this butter to marinate a roasting chicken. Use less if you’re going to use it as a spread on garlic bread). The olive oil keeps it soft. Mix into the softened butter. Shape into any desired form, or just put it in a bowl and put it in the fridge.

What can I do with this? Spread it under the skin of a chicken and roast (Stuff the cavity with some cubed bread, sauteed squash, carrots, garlic, all softened with chicken broth – then put a layer of sliced onions and lemon in a roasting dish, put the chicken on top, and roast it. oh my gosh.). Melt it and brush between layers of phyllo dough for spanakopita. Spread it onto a split loaf of french bread and toast for a delicious garlic dinner bread. Use it to sautee some shrimp and vegetables.

The possibilities, they are endless.