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 time15 Min
italian parsley leaves (loosely packed) (no tough stems)
zest of 1/2 lemon (use a microplane)
How To Make
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.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Lemon Parsley Butter (a compound butter):