20 min prep

YIELD: 8oz Rosemary Butter

• 1 cup (8 oz/250 g) butter at room temperature
• 4 tablespoons minced fresh Rosemary (choose from the list below)
• 4 tablespoons minced fresh Parsley (either, Parsley - Curled, or Parsley - Flat Leaf Italian)
• 2 tablespoons minced garlic
• 1 tablespoon minced or grated lemon zest
• 1 tablespoon minced or grated orange zest
• 2 tablespoons fresh lemon juice
• ½ teaspoon ground black pepper

1. Place the butter, Rosemary, Parsley, garlic, lemon and orange zest, lemon juice and pepper in a bowl. 
2. Beat until the ingredients are evenly combined. 
3. Place the butter mixture on a 12 inch square of plastic wrap or aluminum foil. 
4. Shape the butter into a log and roll it inside the plastic or foil.
5. Twist the ends to enclose it completely.
6. Then roll it to form an even cylinder. 
7. Refrigerate the herb butter, so it hardens for cutting.

This can be used on your favorite fresh bread, toast, or spread on a French stick (bread) cut in half length-wise and baked in oven until bread goes crispy.  It turns bread into a delicacy!!

Rosemary varieties to choose from:-  Rosemary - Barbecue, Rosemary - Foxtail, Rosemary - Garden Pink, Rosemary - Gorizia, Rosemary - Ingauno Blue, Rosemary - Huntington Carpet, Rosemary - Sissinghurst Blue, Rosemary - Spice Island, Rosemary - Tuscan Blue.  The different varieties of Rosemary have a different flavor, so choose the one you like best!!