Ingredients:

  • 1 cup (227g) unsalted butter, softened to room temperature
  • 3 cloves (15g) garlic, finely minced
  • 2 tbsp (8g) fresh Italian parsley, finely chopped
  • 1 tbsp (3g) fresh chives, finely chopped
  • 1 tsp (2g) lemon zest, freshly grated
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) freshly cracked black pepper

Instructions:

  1. Ensure butter is softened to a velvety consistency where a finger leaves an indent without the butter sliding or feeling greasy.
  2. Fold in the minced garlic, parsley, chives, and lemon zest using a fork or mixer until herbs are evenly distributed.
  3. Stir in the kosher salt and black pepper until combined.
  4. Spoon the mixture onto parchment paper and roll tightly into a cylinder approximately 2 inches in diameter.
  5. Twist the ends of the paper to seal and refrigerate for at least 30 minutes to firm up before slicing into coins.