Source: Martha Stewart Living, July/August 1999
- 1/2 pound (2 sticks) unsalted sweet butter, room temperature
- 1/4 cup fresh chopped herbs such as parsley, cilantro, and basil
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
Combine butter and herbs in the bowl of a food processor fitted with the paddle attachment. Season with salt and pepper, and process until well combined.
Using a rubber spatula, turn butter out onto the center of a 12-inch square piece of parchment. Shape butter into an approximate 4-by-8-inch rectangle. Fold up parchment, and cover with plastic wrap. Transfer to refrigerator until ready to use.