Mixed Wild Garlic Walnut Butter

5 from 8 votes
Prep Time 30 minutes
Rest Time 1 hour
Total Time 1 hour 30 minutes
Course Dinner
Cuisine European
Servings 4 people


Composition 1 (light green marbled):

  • 150 g Butter, room temperature, crushed
  • 10 piece Wild garlic leaves
  • 10 Stems Lemon balm
  • 10 piece Other leaf green, e.g. Radish, kohlrabi, radish greens
  • 1 Splash Lemon juice
  • 1 pinch Mill salt
  • 1 pinch Colored pepper

Composition 2, (red-brownish marbled):

  • 150 g Butter, room temperature, crushed
  • 2 tbsp Walnut kernels, ground
  • 2 tbsp Walnut kernels, crushed
  • 2 tsp Aceto di Balsamico, red wine vinegar (slightly sweet)
  • 0,5 tsp Nutmeg spice



  • Use a fork or chopper to mash the butter for both masses, for mass 1, wash and cut up all the leafy herb material, season and mix gently with the butter in a blender. Lemon juice splashes give you an additional sense of taste. Intermediate cooling in the freezer.
  • For the mixture chop the nuts and finely grind one part with the spices and mix separately with the butter, then roughly mix in the other part of the nuts. The balsamic vinegar gives off the additional flavor here. Intermediate cooling in the freezer.


  • Roll the two masses flat with the rolling pin and parchment paper and place in the refrigerator. When the masses are hard chilled, carefully remove them from the paper and place them on top of each other, cut a small area with a heated kitchen knife and press them together again, please keep cutting the edges smooth. This creates a two-tone layered butter cake that should be put back in the refrigerator at the end.


  • As herb butter for barbecues or as Easter butter on the table.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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