Lemon Parsley Thyme Butter
Continuing the theme of using my fresh garden herbs in a way that doesn't require that I turn on the oven during the hot summer months, I present to you an easy recipe for Lemon Parsley Thyme Butter. After I made this, I spread it on some crusty toasted bread and almost cried it was so tasty. My plan for this is to use it on grilled corn. You can put this on the corn ahead of time and wrap it in foil while you grill it or just put it on after you cook the corn as a great flavorful butter.
1/2 c. softened Kerry Gold butter*
2 tsp lemon zest
2 tsp fresh parsley, chopped
1/2 tsp fresh thyme, chopped
1/8 tsp sea salt
- Combine all ingredients in a bowl. Use a fork to mix all ingredients evenly.
- Refrigerate until ready to use.
* You don't have to use Kerry Gold, but this is THE best butter on the planet - awesomely Irish and made from the milk of grass-fed cows....I encourage you to think long and hard about this decision while your mediocre Land O'Lakes butter is softening.