lemon parsley butter (a compound butter)
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!
prep time
15 Min
cook time
method
Food Processor
yield
16-20 servings
Ingredients
- 3 cups italian parsley leaves (loosely packed) (no tough stems)
- 2 sticks butter (unsalted)
- - zest of 1/2 lemon (use a microplane)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
How To Make lemon parsley butter (a compound butter)
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Step 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.
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Step 2Pack into several small crocks/ramekins and keep tightly covered in the fridge. Butter will keep several weeks, if not longer.
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Step 3To use, remove butter from fridge about 30 minutes before using, to soften.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
French
Category:
Spreads
Keyword:
#Lemon-Butter
Keyword:
#compound butter
Keyword:
#parsley butter
Keyword:
#butter for fish
Keyword:
#butter for crackers
Keyword:
#butter for potatoes
Keyword:
#lemon and parsley
Method:
Food Processor
Ingredient:
Spice/Herb/Seasoning
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