Ingredients:

 

Harvest fresh arugula (I used Wild Arugula)

Harvest fresh thyme (I used Wild Thyme)

Salt

Butter and room temperature

 

Pestle and Mortar

 

Directions:

Wash the greens and herbs.

Take the stems off.

Chop roughly if possible.

Transfer the greens and herbs to the mortar.

Use the pestle and grind.

Add salt to taste.

Grind until the greens and the herbs released their own juice and they are in small pieces.

Use a spoon and transfer to a jar. Add the butter and mix together.

Close the jar and store in the fridge or freezer.

Arugula and Thyme Butter can be used on roasted meat or pork chops, or on bread and baked. It can be added to gravy toward the end of the cooking to season it.