If you have time, make this several hours, or even several days,
ahead, to allow the flavors to bloom into the butter. If you wish, add
one clove of roasted garlic, and vary the herbs to your taste and to
what's available in your garden. The recipe can be doubled or tripled
(or more); amounts are not important.
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.