Parsley Butter (Low in Salicylate)
1 cup butter (2 sticks), room-temperature
½ cup finely chopped Parsley
Coarse salt
Combine all ingredients in a small bowl.
Transfer mixture to a piece of parchment or waxed paper and roll into a cylinder about 6 inches long and 2 inches in diameter; twist ends to seal.
Refrigerate until very firm (about 2 hours).
This will last in the refrigerator for up to 1 week or in the freezer for 3 months (place in plastic bag before freezing).
Enjoy!