This compound butter is wonderful spread over grilled bread or melted on your favorite pasta.
- Yield: Makes 1 cup
Source: Martha Stewart Living, March 1998
- 1 cup loosely packed fresh herbs, such as parsley, oregano, thyme, or marjoram, finely chopped
- 1 cup (2 sticks) unsalted butter, room temperature
Combine herbs and butter in the bowl of a food processor. Pulse until ingredients are combined.