Garlic and parsley butter

When you’ve got more parsley than you can handle, it’s time to make parsley butter. Keep it in the fridge to slather on barbecued fish, piping hot corncobs or a slice of fresh sourdough. The best part about this recipe is that you don’t have to use parsley – you can include whatever herb you have in abundance at the time! Because butter is always a good idea, right?!

Makes ½ cup (125 g/4½ oz)

Use

125 g (4½ oz) unsalted butter, softened to room temperature

¼ cup (15 g/½ oz) finely chopped parsley

2 garlic cloves, minced

1 teaspoon coarse sea salt

1 teaspoon freshly ground black pepper

Do

1	In a small bowl, combine all the ingredients. Mix well until the parsley is distributed evenly.
2.	Spread a large piece of baking paper onto your kitchen bench. Place the butter mixture in the centre of the paper and shape it as best you can into a log.
3	Tightly wrap the log with the baking paper and secure the ends with twine or twist ties. Roll the wrapped log back and forth to create a compact, even shape.
4	Chill the butter in the fridge for 1–2 hours or until it is firm. It will keep in the fridge for 3 weeks, and in the freezer for 10–12 weeks.

Oh and depending on what you’ve got growing, you could replace the parsley with sage, thyme, oregano, rosemary or chives.