Fresh Herb Butter

DIRECTIONS

• After washing your herbs, and drying them well, snip fine with a pair of kitchen shears.
• Mix the herbs with your oil You may use a food processor, pulse only once or twice or your mixture will turn green.
• This is best made a day in advance so the flavors blend well.
• Store in the refrigerator, but bring to room temperature before using.
• This will make l cup.
• It can be used on thick grilled bread slices, vegetables, and even poultry.
• **Usethe leftovers within 5 days of making.
• **.