Lemon Verbena Butter Recipe
A summery herbed butter.
- 1/2 pound softened unsalted butter
- 1 cup lemon verbena
- 1 cup Italian parsley
- Juice of 2 lemons
- Zest of 1 lemon
- Combine 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.
- Scrape 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.
- Slice 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