I made some herbal butter today, to preserve some of the herb harvest. The first effort was an "Herbes de Provence" butter. I started with 1/2 cup/1 stick of unsalted butter at room temperature. I mixed in a clove of garlic that I had pureed (I used a morter and pestle, but a garlic press, or mincing very finely would work as well, or even a food processor), and a couple of teaspoons lemon juice. And then I added a Tbls or so each of finely minced, fresh thyme, rosemary, basil, savory, and marjoram. I scraped the mixture out onto a sheet of wax paper, and formed it into a roll. Its in the 'fridge now, but when it is firm I will overwrap it in aluminum foil, and store it in the freezer. (If I had some, I'd put the butter in small crocks, and cover them well before freezing).
The 2nd batch was similarly done, but with a large handful of finely minced parsley, a large pinch of lemon zest, and a teaspoon or so of lemon juice.
And the 3rd was made with a handful of minced basil, a clove of pureed garlic, and a large pinch of lemon zest. As this is sort of like pesto made with butter instead of oil I would have added some pinenuts or walnuts, chopped, if I had had any. And maybe some finely shredded Parmesan cheese (but then my DH wouldn't eat it :/). Made with nuts the butter will not keep as long, I have read. The nuts tend to mold, even in the freezer.
As you can see, this is endlessly variable. I don't use salt, but others might want to. One should be careful to make sure the herbs used are quite dry before mincing. These herbal butters are lovely with a pat put onto a piece of grilled meat or fish, or melted over veggies, or spread onto bread being used for a sandwich.
I have more herbs to harvest; I need to soften up some more butter
