It's carb-free and blinking yummy on...everything!
This heavenly Herb and Garlic Butter Recipe is a firm favourite in the Mums’ Days Household at the moment.
After reading the incredible book, Why We Get Fat by Gary Taubes (the best and most thoroughly researched book on nutrition I’ve ever read), over the summer I have been trying to seriously cut down on the old carbs.
The beauty of doing that is you can and should increase your fat intake, which means some really yummy sauces, including this Garlic Butter baby, which I’ve slightly adapted from the book New Atkins, New You (as recommended by Gary Taubes).
It’s also really quick and easy, makes enough to last you aaaages (approx 32 1-tablespoon servings) and lasts in the fridge for a full month! It’s the latest edition to my store cupboard essentials. As long as you have this Herb and Garlic Butter, even the saddest veg will cheer right up.
It’s also great on meat, warmed up and poured on salad or for you carb-lovers, a knob on your pasta will do wonders and it would be ah-maz-ing for homemade garlic bread. Versatile or what?!
Heavenly Herb and Garlic Butter Recipe*
- 1/2 tsp salt
- 1 tsp black pepper
- 120 ml olive oil
- 2 cloves garlic
- 5-10 parsley leaves
- 5-10 basil leaves
- 225g salted butter
- 120ml rapeseed oil
1. Place everything except the butter and rapeseed oil in a blender. I only have a nutribullet, so I had to go with that!
2. Blitz until smooth
3. Add your butter (pretty much a full pack!) and rapeseed oil.
4. Blitz again then pour into your favourite Tupperware and pop in to the fridge for a month of enjoyment!
5. Steam your veg, cook your meat, then get slathering!
Mmmm, melty! Seriously delicious stuff.
What would you put your Heavenly Herb and Garlic Butter on?!
I’d love to hear in the comments below or come and join the conversation on the Mums’ Days Facebook Page!