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Lemon Verbena Butter
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Makes: 1/2 pound

A summery herbed butter.


  1. 1Combine 1/2 pound softened unsalted butter with 1 cup each lemon verbena and Italian parsley leaves in a food processor and blend until a green paste forms. Pour in the juice of 2 lemons, the zest of 1 lemon, and salt and freshly ground black pepper to taste and process again until creamy and smooth.
  2. 2Scrape the butter out of the processor, wrap in plastic, and form into a log. Refrigerate up to 2 weeks or freeze up to 3 months.
  3. 3Slice and use to top grilled or steamed shrimp or mild-tasting fish like red snapper, sea bass, or grouper just before serving.

This recipe, while from a trusted source, may not have been tested by the CHOW food team.

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