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wild garlic butter in square white bowl with slices of garlic bread behind

Wild garlic butter

Karon Grieve
So delicious and super easy to make wild garlic butter is perfect for everything from seatsto veggies, potatoes to pasta and so much more
4.50 from 2 votes
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Prep Time 5 minutes
Total Time 5 minutes
Course flavoured butter
Cuisine British
Calories 143 kcal

Ingredients
 

  • 15 g wild garlic leaves finely chopped
  • 200 g butter I use unsalted
  • 1/2 lemon zest and 1 tsp juice
  • 1/4 tsp salt
  • pinch pepper

Instructions
 

  • Finely chop the wild garlic and mix it in a bowl with the butter, lemon zest, juice and seasoning. Really mash with a fork and mix everything thoroughly
  • Roll the wild garlic butter in baking parchment and squeeze to remove excess water
  • store in the fridge for up to 2 weeks and the freezer for 6 months

Video

Notes

You don't need to defrost the wild garlic butter when you want to use some from the freezer. Just unwrap the end, chop off a disc with a sharp serrated knife, rewrap the butter and put it back in the freezer.
Serve on baked potatoes, with spring veggies, stirred into pasta. With salmon and lots of other ways too.

Nutrition

Calories: 143kcalCarbohydrates: 15gProtein: 7gFat: 7gSaturated Fat: 4gCholesterol: 22mgSodium: 804mgPotassium: 428mgFiber: 2gSugar: 11gVitamin A: 1748IUVitamin C: 33mgCalcium: 259mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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