Every year volunteer garlic chives pop up in my backyard, and I rush to clip them and use them. This photo above is only half of what’s currently grown! And because there’s nothing better than fresh chive butter, here’s an easy recipe.
I start with a bundle as big as a half dollar and chop them roughly into small pieces.
Then, combine with my favorite butter – I’m currently loving the Country Crock Plant Butter with Olive Oil. In this recipe I used one stick, or eight tablespoons.
Next the garlic, salt, and pepper is added.
Stir until the butter is softened and the chives, garlic, salt and pepper are well incorporated. If you need to use the microwave, soften in 10 second increments.
I spooned my chive butter onto a piece of reusable wax paper and wrapped it up to go into the freezer.
This butter is delicious on EVERYTHING. Try it on my Easy Roast Potatoes!
Fresh Chive and Garlic Butter [ vegan ]
- 1 small bundle chives, chopped
- 1 stick butter
- 3 cloves garlic, minced
- 1/4 tsp salt
- 1/4 tsp ground black pepper
Stir ingredients together until butter softens. Wrap butter and refrigerate or freeze: lasts 2 weeks in refrigerator, up to 6 months in freezer.
the grub bowl 