Olive, Walnut and Rosemary Butter - Yoga Journal

Olive, Walnut and Rosemary Butter

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If you think buttered corn on the cob is a little taste of heaven, just wait till you spread those steamed, grilled or roasted ears with flavored butter. Also try it as a bread spread, a pasta sauce or a garnish for vegetables and potatoes.

  • TEASPOONServings

Ingredients

  • 1 cup pitted kalamata olives, drained
  • 1/2 cup chopped toasted walnuts
  • 2 cloves garlic, chopped, (about 2 tsp.)
  • 1 Tbs. fresh rosemary, chopped
  • 1/4 tsp. ground black pepper
  • 1 cup (2 sticks) salted butter, softened

Preparation

1. Process olives, walnuts, garlic, rosemary and pepper in food processor until finely chopped. Add butter and pulse until combined. Chill 1/2 hour, or until firm enough to shape into a log.

2. Place butter mixture on sheet of plastic wrap. Shape into log, and roll up in plastic. Twist ends to seal. Chill until firm. Will keep in refrigerator up to 2 weeks, or in freezer for 6 months.

Nutrition Information

  • Serving Size: Makes 1 3/4 cups
  • Calories: 27
  • Cholesterol Content: 6 mg
  • Fat Content: 3 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 41 mg