How to Make Herb-Lemon Zest Butter
- Put herbs on a work surface. Add butter and lemon zest. Finely chop together until well combined. Season with salt.
- Transfer to a sheet of parchment paper, placing on edge closest to you. Fold paper over and roll into a cylinder, twisting the ends; wrap airtight in foil. Chill until solid.
- DO AHEAD:
Butter will keep refrigerated for up to 2 weeks or frozen for up to 3 months.