Keeps in the refrigerator 2-3 days
1 stick (1/2 cup) Grass fed Organic Butter or Ghee
¼ cup hazelnuts
1 clove garlic, minced
2 teaspoons fresh thyme leaves
½ teaspoon sea salt
¼ teaspoon black pepper
- 1. Place the clarified butter or ghee in a small bowl and leave on the counter until it reaches room temperature.
- 2. Heat a dry pan over medium heat. When the pan is hot, add the hazelnuts and cook, shaking the pan often to prevent burning, until lightly browned, about 5 minutes. Transfer to a cutting board, allow to cool, then chop.
- 3. Gently fold the chopped hazelnuts, garlic, thyme leaves, salt, and pepper into the softened butter or ghee.
- 4. Place a large piece of wax or parchment paper on a flat surface. Put the butter mixture in the center. Form into a rough log, about 1½ inches in diameter. Roll and wrap it in the paper shaping into a tight form and refrigerate for 2 hours. Another option is to place it in a ramekin.
Other Options for Flavoring:
1/4 cup sun-dried tomatoes
¼ cup black olives, pitted
2 teaspoons minced fresh rosemary
1 minced garlic clove
2 teaspoons each, minced Rosemary, oregano, and chives
¼ cup minced fresh parsley
¼ cup toasted pine nuts
1 tablespoon lemon juice
¼ cup dried apricots
¼ cup chopped pecans or walnuts
2 teaspoons fresh minced basil