Butters

These are fun to set out with bread.

Basil Butter
1 cup butter, softened
3 Tbs dried basil leaves
Combine and chill before serving.
For an Italian twist, add 2 cloves minced garlic and 1/4 tsp salt.

Garlic-Herb Butter
1/3 cup chopped flat-leaf parsley leaves
2 1/2 Tbs chopped basil
2 1/2 Tbs chopped chives
2 large garlic cloves, coarsely chopped
10 pecan halves
1 stick unsalted butter, softened
1 Tbs dry white wine
1/4 tsp salt
1/4 tsp freshly ground pepper
2 Tbs finely chopped shallots
Combine parsley, basil, chives, garlic and pecans and pulse in a food processor until finely chopped. Add butter, white wine, salt, pepper and process until fairly smooth. Add the shallots and pulse just until combined. Serve with steamed vegetables, steak, seafood and chicken. (I'd omit the wine for use with bread.)

Red Pepper Butter
2 garlic cloves
1 Tbs finely chopped jalapeno, without seeds
1 cup drained roasted sweet pepper or pimientos, from a jar
6 Tbs unsalted butter, softened
1/3 cup pecan pieces
1/4 tsp salt
Puree garlic and jalapeno in a food processor. Add the peppers, butter, pecans and salt and process until smooth.