Herb Butter

By Joelene

Ingredients

• 1/2 cup Italian parsley, coarsely chopped
• 2 tablespoons fresh tarragon
• 2 tablespoons fresh basil, coarsely chopped
• 2 tablespoons fresh chives, coarsely chopped
• 8 tablespoons (1 stick) unsalted butter, softened
• 2 teaspoons fresh lemon juice
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon salt

Preparation

Step 1

Place parsley, tarragon, basil and chives in a food processor and process for about 10 seconds. Add the butter, lemon juice, pepper and salt; process until well mixed.

Turn the butter out onto a piece of waxed paper or plastic wrap and, using the paper as a guide, form the butter into a log about 2 inches in diameter. Refrigerate or freeze until firm.

To serve, cut as many 1/2-inch pieces from the log as needed and refrigerate or freeze the remainder.