2 Sticks butter (I prefer salted)20-30 cloves garlic, peeled1 bunch fresh parsley, washed, stems snipped off2 Tablespoons olive oil10 peppercorns2 teaspoons dried thyme
- In food processor, puree garlic, parsley, thyme and peppercorns with olive oil.
- Slowly incorporate softened butter in food processor.
- Scoop out, reserve amount used for recipe for that day.
- Put remainder in a freezer container with a tight lid for future use. Freezes well.
Approximately 20-30 gm of carb for whole batch. Use 1-2 teaspoons at a time. VERY pungent. A little goes a long way.
I use this for a good, quick scampi or for broiling fish.