⅓ cup plus 2 TBSP of chopped herbs: parsley, thyme, oregano, sage and basil
¾ tsp salt
¾ tsp pepper
1 tablespoon lemon zest plus 1 tbsp juice
3 tsp minced shallots
Instructions
In stand mixer bowl fitted with a paddle attachment and or a large bowl using a spatula, mix all ingredients together. Spoon the butter onto parchment or plastic wrap and roll into log. Store in refrigerator for up to 2-3 days and or for best results freeze the log of butter in foil to slice as needed.
Recipe by Kitchen Belleicious at https://kitchenbelleicious.com/2014/06/03/diy-multi-herb-gremolata-butter/