Rosemary Butter

Yield: 1/2 cup

1/2 cup butter, softened

1/4 cup chopped chives

1/4 cup chopped parsley

1 1/2 teaspoons fresh minced rosemary

1 teaspoon black pepper

1/2 teaspoon lemon grated lemon zest

1/2 teaspoon fresh minced garlic

Combine all ingredients in food processor. Process until smooth. Serve on warm bread or fresh corn on the cob. Can be refrigerated up to 1 month.

Please note that some ingredients and brands may not be available in every store.

https://watfordjackandjill.com/Recipes/Detail/4838/Rosemary_Butter