• Add parsley, oregano, vinegar, garlic, salt and red pepper flakes to a mini chopper. Pulse until herbs are finely chopped. Add the butter and process until blended. Tip: Try it on steak. Why unsalted? Some of the mix-ins contain salt, so salted butter would be overkill (each stick has 1/4 tsp).



  • Log: Spread a sheet of plastic wrap on countertop and spoon butter onto center. Fold one end over butter and roll into a log. Wrap ends under log.

  • Scoops: Spoon tablespoonfuls of butter onto small pieces of plastic wrap, fold to close and freeze. Toss still-frozen scoops into your skillet or add to hot drained pasta.

  • Refrigerate butter up to two weeks or freeze up to three months.