Parsley Butter

8 oz unsalted grassfed butter*, at room temperature
2 large or 3 small cloves garlic, peeled
1-1/2 cups fresh organic parsley, packed (preferably Italian flat leaf, but curly leafworks fine, too)
Juice of one medium lemon, freshly squeezed (about 3 TBL, or to taste)
Freshly ground black pepper, to taste
A few TBL Extra Virgin Olive Oil, preferably California estate variety
*Organic Pastures Raw Butter, Organic Valley Pasture Butter, Kerrygold, Kalona, or Smor brands are Grassfed butters - other brands may not be from cows on pasture, even if certified organic

Makes about 2 cups. Recipe may be cut in half to fit a mini food processor bowl. In a pretty jar, makes a great hostess gift. Keeps several weeks in the refrigerator.
Place all ingredients, except olive oil, in a food processor and pulse repeatedly to make a smooth paste.
Stop periodically and scrape down sides of bowl if necessary.
When parsley is entirely chopped and all ingredients are well-mixed, with motor running, drizzle enough olive oil in to make the butter very soft and creamy but not too runny.
Transfer the Parsley Butter into glass jars with tight-fitted lids or other airtight containers and store
Melt a pat of Parsley Butter on hot vegetables, sizzling steak, hot roast slices, or over fish.
To serve as a herbed butter spread, let sit about ten minutes at room temperature to soften to a spreadable consistency (a slightly higher olive oil content speeds the softening process). Additional sea salt flakes sprinkled on top is delicious.
To serve as a sauce, gently heat Parsley Butter in a butter pan or skillet over low heat, taking care not to overheat. Pour over or add foods to pan and gently toss to coat.

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