lemon herb butter

Ingredients
- 10 ounces (280 g) butter, room temperature
- 1-2 sprigs lemon thyme
- 1-2 sprigs rosemary
- small handful basil leaves
- zest of 1/2 lemon
- squeeze of lemon juice
- 1/2 teaspoon salt
Allow butter to soften in room temperature. Finely chop the fresh herbs and zest 1/2 lemon. Combine the herbs and zest using a mortar and pestle. In a bowl, mix butter and the herb and lemon mixture until combined. Squeeze in a touch of lemon juice and season with salt. Mix well. You can also use a food processor.
Divide the butter into two parts on plastic wrap, and shaped them into neat rolls. Wrap tightly and twist the ends to seal. Use the butter right away, or store in the fridge up to a week or the freezer up to a month.