Fresh Herb Butter

1. 1

   After washing your herbs, and drying them well, snip fine with a pair of kitchen shears.

2. 2

   Mix the herbs with your oil You may use a food processor, pulse only once or twice or your mixture will turn green.

3. 3

   This is best made a day in advance so the flavors blend well.

4. 4

   Store in the refrigerator, but bring to room temperature before using.

5. 5

   This will make l cup.

6. 6

   It can be used on thick grilled bread slices, vegetables, and even poultry.

7. 7

   **Usethe leftovers within 5 days of making.

8. 8

   **.

* Per serving · 4 servings · Values may vary.