Herbed Butter

This week's box had a tempting recipe for cilantro butter that I hope to try one day. Unfortunately, I waited too long before attempting this. When I went to make it the cilantro was a wilted lump in the refrigerator. But the idea of herbed butter idea intrigued me.

I had a good amount of leftover thyme from a potato-leek soup recipe I made over the holidays. I also had plenty of dried parsley from the backyard in the spice drawer. So I ended up adapting the recipe just with different herbs.

I took the final product and sliced it into single servings and stuck them in a bag in the freezer.

Here's what I did:

• 1/2 of an 8 oz. package of unsalted butter (I used Kerrygold's Irish butter)
• fresh thyme leaves - about 1 cup
• dried parsley leaves - about 1/2 cup
• black pepper
• 1 teaspoon salt
• 2-3 cloves garlic, minced

Procedures:

• Let butter sit at room temperature to soften
• Pick thyme leaves
• Add thyme leaves, parsley, minced garlic, salt, and pepper to a food processor and pulse into a coarse meal
• Add above ingredients to a kitchen mixer; add butter and mix until well blended
• Use a spatula to scoop ingredients into a parchment paper
• Roll up the parchment paper and massage into a cylinder (like a giant tootsie roll)
• Let chill overnight to harden
• Slice into single servings and transfer to the freezer