OLIVE-AND-THYME COMPOUND BUTTER

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Olive-and-Thyme Compound Butter image

Serve this savory butter with grilled corn.

Provided by Martha Stewart

Categories     Lunch Recipes

Yield Makes 1 stick (8 tablespoons)

Number Of Ingredients 6

1 tablespoon pine nuts
1 small garlic clove
2 tablespoons coarsely chopped pitted Kalamata olives
2 teaspoons fresh thyme leaves
1 stick (8 tablespoons) unsalted butter, softened, cut into small pieces
1/2 teaspoon coarse salt

Steps:

  • Preheat oven to 350 degrees. Toast pine nuts on a baking sheet in oven until golden brown, 5 to 7 minutes. Let cool.
  • Pulse pine nuts, garlic, olives, and thyme in a food processor until just combined, about 5 seconds. Add butter and salt. Pulse until well blended.
  • Transfer butter mixture to parchment paper; shape into a log. Roll in parchment to 1 1/2 inches in diameter. Twist ends to close. Refrigerate until firm, up to 1 week.

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