1 stick unsalted butter
(1/2 cup, or 4 ounces, or 115 grams)
1 tsp roughly chopped chives or garlic chives
2 tsp roughly chopped flat-leaf parsley
Pinch of kosher salt, to taste
Let the butter soften slightly at room temperature, approximately one hour.
In a food processor, chop the chives and parsley together until finely minced. Add the butter and salt to the processor, and pulse until well combined. Taste, and add salt if needed.
Cover the butter with plastic wrap, and refrigerate for at least 4 hours, or up to several days.