• 3 Tbsp fresh thyme leaves
  • 2½ Tbsp fresh basil leaves
  • 2½ Tbsp chives
  • 2 garlic cloves, chopped
  • 10 pecan halves
  • 1 stick unsalted butter, softened
  • 1 Tbsp dry white wine
  • ¼ tsp salt
  • ¼ tsp pepper
  • 2 Tbsp finely chopped shallots


Preparation  Makes about ¾ cup

In a food processor, combine the thyme, basil, chives, garlic and pecans and pulse until finely chopped. Add the softened butter, white wine, salt and pepper and process until fairly smooth. Add the shallots and pulse just until combined.

Serve with steamed vegetables, steak, seafood and chicken. Also great with crusty French bread.