Lemon Parsley Butter (a compound butter)

Garrison Wayne


Compound Butters such as this recipe for Lemon Parsley Butter are the simplest way to have wonderful rich flavor on hand at a moment's notice. I grow parsley in my herb garden and I have three lemon trees in my yard. This recipe suits my needs perfectly. Use this butter on steamed baby potatoes, on baked or grilled fish, on crackers as a spread, on pasta with a little fresh cream, on broiler toast, on a steak with crumbled bleu cheese.......and on and on and on. If you have never made a compound butter, it's about time you try. Bon Appetit!

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16-20 servings


15 Min


Food Processor


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

Directions Step-By-Step

Place 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.
Pack into several small crocks/ramekins and keep tightly covered in the fridge. Butter will keep several weeks, if not longer.
To use, remove butter from fridge about 30 minutes before using, to soften.