Herb Butter 2

A variation of my other herb butter recipe. Spread on crusty fresh breads and rolls. Also goes well on steamed veggies and baked potatoes.

• Ready In: 5 mins
• Yields: 1/2 cup

Ingredients

• 1⁄2 cup butter, softened
• 1  tablespoon parmesan cheese
• 3⁄4 teaspoon  minced garlic
• 2  teaspoons  minced fresh parsley
• 2  teaspoons  minced fresh basil
• 1  teaspoon  minced fresh oregano
• 1  teaspoon  minced fresh rosemary
•  salt
•  fresh ground pepper

Directions

1. Make sure butter is sufficiently warm enough to spread.
2. Blend herbs and cheese into butter, mixing well.
3. Season to taste with salt and pepper.
4. Chill in sealed container.
5. Note: herb butter will keep for up to 1 week in refrigerator.
6. Note: to reduce calories and fat, fat-free margarine also works well in this recipe, but do not let the fat-free margarine sit out to warm.