Hazelnut Butter

This savory compound butter blends dry-roasted hazelnuts with Parmesan, lemon zest, and fresh tarragon into a richly layered spread that works on just about anything hot off the grill or out of the oven.

The hazelnuts bring a toasty, almost coffee-like depth. Parmesan adds salty umami, lemon zest cuts through the richness with a bright citrus note, and tarragon contributes that subtle anise flavor that pairs beautifully with fish, chicken, or roasted root vegetables.

Blend everything until smooth, roll into a cylinder, and chill. Slice off rounds whenever you need an instant flavor boost.

Kitchen Tips

• Dry-roast the hazelnuts until fragrant and rub them in a towel to remove the papery skins. The skins taste bitter and give the butter a gritty texture.
• Use real Parmigiano-Reggiano, finely grated. Pre-shredded Parmesan from a bag doesn’t blend as smoothly.
• Make sure the butter is fully softened before blending. Cold butter won’t incorporate the other ingredients evenly.
• Wrap the rolled log tightly in plastic wrap. It keeps in the fridge for a week or freezer for up to three months.

Variations

• Swap hazelnuts for toasted almonds or walnuts for a different nutty profile.
• Replace tarragon with fresh thyme or rosemary for a more herbaceous, earthy butter.
• Melt a slice into hot pasta with a splash of the cooking water for an instant nutty cream sauce.