Lemon Parsley Butter (a compound butter)
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- 3 c
- italian parsley leaves (loosely packed) (no tough stems)
- 2 stick
- butter (unsalted)
- zest of 1/2 lemon (use a microplane)
- 1/2 tsp
- kosher salt
- 1/4 tsp
- black pepper
1Place all the ingredients in a food processor and process until quite smooth. It is easier if the butter is slightly softened. Make sure the parsley is cleaned and spun dry before using. Use a pulse on/off action.
2Pack into several small crocks/ramekins and keep tightly covered in the fridge. Butter will keep several weeks, if not longer.
3To use, remove butter from fridge about 30 minutes before using, to soften.