Makes 1 cup


8 tablespoons unsalted butter, at room temperature
2 teaspoons fresh rosemary, finely chopped
4 garlic cloves, finely minced
½ teaspoon sea salt


  1. Mix all ingredients in a medium bowl until they are fully incorporated.
  2. Store the butter in an airtight container in the fridge for up to two weeks.


This recipe is from “The Family Table: Recipes and Moments from a Nomadic Life”  and created by Rekaya Gibson. For more information about the book, visit Book Grub.

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