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Rosemary And Parsley Butter

Prep Time10 mins
Total Time10 mins
Course: seasoned butter
Author: Karon Grieve


  • 250 g/9 oz unsalted butter
  • 4 tbsp chopped fresh rosemary and parsley I used flat leaf Italian mixed together (or 2 tbsp dried)
  • 1 tbsp fresh lemon juice


  • Start with your butter at room temperature and mash well with a fork (or use a food processor if you prefer)
  • Chop the herbs very finely
  • Add the chopped herbs and lemon juice to the butter and beat well to combine
  • Roll the butter into a log using baking paper to form a sausage shape and twist ends to secure
  • Label the butter log and store in freezer for up to 3 months