In this daunting Summer heat, my herbs are thriving. There are lots of ways to preserve them for winter but this is my favorite. Going clockwise from the top left I used basil, summer savory, grated garlic, sage, oregano, parsley, rosemary and thyme.
Mince them all.
Then add some freshly cracked pepper and some flaked sea salt.
I added all of this to 2 pounds of Amish roll butter but you can use any kind you like. Soften the butter before putting it in your mixer bowl.
Then blend it until it's evenly mixed.
I use an ice cream scoop and scoop it onto a wax paper-lined cookie sheet and freeze it.
When they are frozen, you just pop them in a ziplock bag and keep them in the freezer. I use them in so many different ways. Before adding sauce to pasta, toss your hot pasta with one to add extra richness and flavor. I make omelets using this in the pan rather than regular butter. I melt them to drizzle over popcorn. I stir them into soups and stews, etc, etc, etc..