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We’ve used dill below, but truthfully this simple recipe is a great way to use up most leftover herbs – especially parsley and rosemary! Keep it in the fridge, then slice off a piece as needed for your cooking. 


Servings: 6

  • 1 stick unsalted butter, softened to room temperature
  • 1 teaspoon chopped fresh dill (or more, for taste)
  • Zest of 1 lemon
  • 1 teaspoon lemon juice


  1. In a small bowl, combine all ingredients and mix well. 
  2. Spoon the butter onto a large piece of parchment paper. Fold the parchment over the butter and roll the butter back and forth until you have a smooth cylinder shape. (Tip: If your butter is very soft and you are having difficulty rolling it into shape, place the butter in the refrigerator for a short time to firm the butter up just a bit.)
  3. Twist the ends of the parchment paper on each side. 
  4. Place the butter in the refrigerator until firm.
  5. Once the butter is firm, slice into ½ inch slices and serve. Slices may be put into tightly sealed plastic bags and stored in the freezer for up to 1 month.

For other ways to use herbs to add another level of flavor to a dish, try out this Green Chilli Curry Paste recipe. Or why not just grow an herb garden? Check out our Herb Seed Collection.

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