Italian Herb Butter and Cheese is a fantastic delicious way to brighten the flavor of any meal with fresh herbs consisting of basil, rosemary, flat-leaf parsley all combined with real unsalted butter, romano cheese,minced green scallions, and fresh minced garlic. You’ll love the versatility in which you can use it to make herb crusted meats, pizzaz to potatoes, vegetables, as well as herbed cheese bread or anything else you can think of.
Last week my buddy and blog owner Peter over at feedyoursoul2.com made a fantastic Pesto Compound Butter that made me want to add our recipe for Italian Herb Butter and Cheese on the blog for all of you– I don’t know why I hadn’t already done so. I have to say I wish my photos were as good as his–I am currently saving for a new DSLR camera to take better pictures for you all.
This recipe will actually be used today on our Herb Crusted Ribeye Roast for Christmas dinner tonight, you’re going to love that blog post I can promise you that–that’s for a later day and a New Blog Post to come for you.
Below you will find a super easy, versatile, and storage safe recipe for Italian Herb Butter and Cheese with simple instructions to guide you in making your own delicious Herb Butter and Cheese instead of buying expensive store brands.
Italian Herbed butter and Cheese
- 2 sticks unsalted butter, at room temperature
- 1/4 of a cup of freshly grated romano cheese
- 2 tablespoons of minced scallions greens only
- 2 tablespoons of minced fresh basil
- 1 tablespoon of minced fresh rosemary
- 1 tablespoon of minced fresh flat-leaf parsley
- 2 teaspoons of minced garlic
- 1 teaspoon of kosher salt
- 1/8 teaspoon of freshly ground black pepper
Combine the butter,romano cheese, minced scallion greens, fresh basil, rosemary, flat leaf parsley,minced garlic, kosher salt and freshly ground pepper in the bowl, thoroughly combine all ingredients until smooth.
- Place the Italian herb butter and cheese on a piece or waxed or parchment paper.
- Shape the mixture into a log by rolling it in the paper and lightly smoothing with fingers to help mold.
- Wrap the log tightly and refrigerate for up to 2 months.
- If storing for longer than a month or two, put the wax or parchment paper-wrapped herb butter into a freezer bag and freeze for up 6 months . The herb butter will still be safe to eat up to 6 months after that, but the quality will continue to diminish.
- Transfer the frozen herb butter to the refrigerator 24 hours before you intend to use it.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2014. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.