Lemon Verbena Butter Recipe

1. 1

   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.

2. 2

   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.

3. 3

   Scrape the butter out of the processor, wrap in plastic, and form into a log.

4. 4

   Refrigerate up to 2 weeks or freeze up to 3 months.

5. 5

   Slice and use to top grilled or steamed shrimp or mild-tasting fish like red snapper, sea bass, or grouper just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.