1 bunch parsley, stems removed
4 garlic loves, roughly chopped
1 lb. butter, diced into small cubes, cold

Place the parsley, garlic, and salt in a food processor fitted with a metal chopping blade and pulse until evenly minced and well blended. Add the cubed butter to the parsley-garlic mixture. Process, scraping down the sides as needed, until the butter is softened and the mixture is well blended. The butter should be light green in color. The butter may be placed into a ramekin or shaped into a log and rolled in plastic wrap. Refrigerate until ready for use. The butter can be held for at least a week in the refrigerator, or frozen for several weeks.

*Use other herbs in place of parsley. Use on steamed vegetables, on toasted bread or with pasta dishes.