Lemon Verbena Butter

A summery herbed butter.

• 1/2 pound softened unsalted butter
• 1 cup lemon verbena
• 1 cup Italian parsley
• Juice of 2 lemons
• Zest of 1 lemon

1. 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.
2. 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.
3. 3Slice and use to top grilled or steamed shrimp or mild-tasting fish like red snapper, sea bass, or grouper just before serving.