Lemon Verbena Butter Recipe

• 1/2 pound softened unsalted butter
• 1 cup lemon verbena
• 1 cup Italian parsley
• Juice of 2 lemons
• Zest of 1 lemon

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. 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. Scrape the butter out of the processor, wrap in plastic, and form into a log.
4. Refrigerate up to 2 weeks or freeze up to 3 months.
5. Slice and use to top grilled or steamed shrimp or mild-tasting fish like red snapper, sea bass, or grouper just before serving.

butter, lemon verbena, italian parsley, lemons, lemon

Taken from www.chowhound.com/recipes/lemon-verbena-butter-10427 (may not work)