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Ingredients  

  • 250 g salted butter, softened to (a warm) room temperature
  • 1 bunch washed and vaguely de stalked parsley
  • 4 large cloves of garlic, chopped
  • 1 lemon zest of half, plus the juice
  • salt and plenty of black pepper

Instructions

  • Place half the parsley, all the butter and the chopped garlic into a small food blender and blend until smooth. Add the lemon juice, zest, salt and pepper and blend again. The butter should have turned slightly green, Remove the blade from the mixer.
  • Chop the remaining parsley by hand and add this to the butter mix. Mix the parsley through the butter with a spatula.
  • Use what you need now whilst still soft and then wrap the rest for use at a later date and freeze.