This is a versatile number to store in the fridge ready to spread on some fresh bread, ooze over some roast potatoes, on toast – or try it with some garlic herb pull-apart rolls! 🙂 The great thing is you can use those forlorn looking, old garlic cloves and chillies.
What you need:
A large knob (30g) of unsalted butter (Room temperature)
1 cup of flatleaf Parsley
4 garlic cloves
3 – 4 chillies (depending on your heat tolerance)
1 teaspoon of salt
How to make it:
1. Put all the ingredients together and whizz in a blender until completely combined
2. Place the butter mixture in plastic cling film or in a small airtight container and leave in the fridge to firm up (about an hour).
Voila! Your garlic herb & chilli butter is ready to use!