Herby butter

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. 

Ingredients

• 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

Recipe Preparation

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.