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Sun-Dried Tomato and Basil Butter

Makes about 4 tablespoons
Time 20 min
This robustly flavored butter makes a great match to any grilled or pan-seared meat or full-flavored fish.
Ingredients
  • 4 tablespoons unsalted butter, softened, or canola oil, plus more for the pan
  • 2 tablespoons oil-packed sun-dried tomatoes, drained and finely chopped
  • 1 tablespoon chopped fresh basil
  • 1/4 teaspoon fine sea salt
  • Ground black pepper
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Exclusively for Prime members in select ZIP codes.

Method

Combine all ingredients in a small bowl with black pepper to taste. 

Beat lightly with a fork. 

Let stand at room temperature for 15 minutes to let the flavors meld. 

Place butter on a piece of plastic wrap and form into a log, twisting the ends together to seal. 

Chill in refrigerator until firm. 

Butter can be covered tightly and refrigerated for up to a week. 

Slice pats of chilled butter and serve over dishes as desired.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 4 tablespoons unsalted butter, softened, or canola oil, plus more for the pan
  • 2 tablespoons oil-packed sun-dried tomatoes, drained and finely chopped
  • 1 tablespoon chopped fresh basil
  • 1/4 teaspoon fine sea salt
  • Ground black pepper
Shop with Prime

Exclusively for Prime members in select ZIP codes.