Tony Roma’s Fresh Herb Butter (copycat version)

2 sticks unsalted butter (1 cup olive oil)
1 tablespoon chopped fresh green sweet basil
1 tablespoon chopped fresh marjoram
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh rosemary
1 teaspoon fresh lemon juice
1/2 teaspoon finely minced lemon zest

                                                                                                                                           
1. Wash herbs leaves under cold running water. Drain slightly and pat dry.
2. Use kitchen shears to snip to fairly fine pieces.
3. Mix herbs with butter or oil.
4. May use a food processor, pulse briefly or the mixture will puree and turn green.
5. Make a day or two in advance so the flavors can blend. Store in the refrigerator, bring to room temperature to use.  Makes 1 cup

You may use unsalted butter, margarine or olive oil for this recipe. Spread on thick grilled bread slices or use to season raw, lightly grilled or steamed vegetables. Make small batches and be sure to refrigerate leftovers. Prepare at least a day in advance and use leftovers within 5 to 6 days.

 

~ Submitted by Carol Puckett