1Combine 1/2 pound softened unsalted butter with 1 cup each lemon verbena and Italian parsley leaves in a food processor and blend until a green paste forms. Pour in the juice of 2 lemons, the zest of 1 lemon, and salt and freshly ground black pepper to taste and process again until creamy and smooth.
2Scrape the butter out of the processor, wrap in plastic, and form into a log. Refrigerate up to 2 weeks or freeze up to 3 months.
3Slice and use to top grilled or steamed shrimp or mild-tasting fish like red snapper, sea bass, or grouper just before serving.
Baking recipes often call for softened butter, but if you put the butter in the microwave you risk butter soup. Leaving it out at room temp is fine if you've got lots of time. But when your butter is cold and hard and you want it to be warm and soft, just pound it with a rolling pin.