Lemon Verbena Butter

Lemon Verbena Butter

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    Makes: 1/2 pound
    Lemon Verbena Butter
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    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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