Lemon Parsley Butter (a compound butter)
3 citalian parsley leaves (loosely packed) (no tough stems)
2 stickbutter (unsalted)
·zest of 1/2 lemon (use a microplane)
1/2 tspkosher salt
1/4 tspblack pepper
How to Make Lemon Parsley Butter (a compound butter)
- 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.