Herb Butter

Burro Con le Herbe

Mary Ann Esposito


One pound unsalted butter softened to room temperature
Salt and freshly ground black pepper to taste
1/4 cup fresh lemon juice
4 cups assorted fresh herb leaves (Basil, Italian Flat Leaf Parsley, Dill, Chives, Marjoram, etc.)


In a food processor, combine the butter, salt, and pepper in food processor. Blend into workable consistency. Add lemon juice and blend until creamy. Add herb mixture and blend again.

Chill slightly to harden it a bit, then place on plastic wrap, form into rolls or patties. Freezes well (3 months max).

To serve, bring to room temperature, slice, place sections directly on hot foods and let melt.

item recipe is featured in Episode 0 of Season 0.

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