- 2 tablespoons roughly chopped fresh basil
- 1 tablespoon roughly chopped fresh rosemary
- 1 small garlic clove
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 8 tablespoons unsalted butter, softened
- 4 tablespoons Fatworks Wild Boar Lard
Prep time: 15 minutes
Inactive time: 2 hours
Leaf Lard, Pure Lard
Add the basil, rosemary, garlic, sea salt, and black pepper to the bowl of a food processor. Pulse until finely crumbled. Add the butter and Wild Boar Lard and process until very smooth, stopping to scrape down the sides as needed.
Place a 12” x 12” square of parchment or saran wrap down on a flat surface. Scoop the compound butter out into a long log-like shape at one end of the square. Gently roll the butter along the remaining paper/wrap, smoothing it as you roll. Refrigerate for 2 hours, or until firm, before serving.