Roasted Garlic and Herb Butter

Preheat your oven to 425 F and grease one muffin mold on a muffin tin with olive oil. Cut off the top of the head of garlic, exposing the garlic inside and peel off the very outer layer of skin. Make sure to still keep the garlic intact. Place the garlic into the prepared muffin tin and drizzle with olive oil. Cover with foil and roast for 40-45 minutes or until the garlic is soft and beginning to brown. Remove from oven and set aside to cool for just a minute, then remove the cloves from the head.

In the bowl of your food processor, combine the butter, roasted garlic, rosemary, thyme, Thai basil, sage, honey, salt and pepper. Pulse until smooth and the garlic and herbs are broken up. Season with more salt and pepper if needed.

Cut a piece of 12×12-inch wax paper and scoop the butter into the center. Roll the wax paper around the butter, forming a log. Tie the ends. Refrigerate for at least an hour before serving.

This butter will keep for about a week refrigerated. Serve on toast, steak or saute with your favorite veggies. Enjoy.