Parsley and Basil Herb Butter

This creamy herb butter is simple to make and store. Roll the extra butter in plastic wrap or waxed paper and freeze.  I had a bunch of leftover herbs from my Aerogarden and I didn’t want them to go to waste so I decided to create this herb butter and throw it in the freezer.  You can use this versatile butter on toasted baguettes, vegetables, fish, egg noodles, roasted poultry, or with grilled steak.

Herb Butter
Makes 1 stick
Total Time: 5 minutes

• 1 stick unsalted butter, room temp
• A few tablespoons chopped herbs of your choice (I used lots of parsley and basil, along with some thyme and cilantro)

Combine butter and herbs together in a bowl.  Scoop the butter out and wrap in plastic wrap, using the plastic wrap to shape butter into a log.  Refrigerate or freeze for future use.

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