Recipe inspiration from last week’s spring veggies box!
I must admit that I am terrible at using fresh, herbs. Although I love herbs in my dishes, I am often too lazy to prepare them, so after a week left behind and forgotten in my fridge’s veggies drawer, they ended up wilted to the point where I just cannot use them anymore, very sad… I know.
SO, I’ve got some fresh parsley and dill from last week’s box and they were in such good quality and they stayed fresh for over a week in their original package.
My whole idea to make this herby butter recipe is to help extending their shelves life AND to enhance flavour to dishes with minimum efforts.
- 1 cup of mixed parsley and dill leaves
- Zest from one lemon
- Juice from 1/2 lemon
- 180-200g unsalted butter at room temperature, cut into cubes
- 1-1.5 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
Pulse herbs in a food processor until finely chopped. Add butter, lemon zest, lemon juice, salt and pepper. Pulse to bring everything together. Remove herb butter from the processor onto a parchment paper and form a rough log. Roll the butter in parchment paper and keep in the fridge for later. Herby butter can be kept in the fridge for up to a week or store in freezer for a month. Spread on fresh rustic bread or toss with freshly cooked pasta and top with freshlt grated parmasan for a quick dinner fix.