Name: Salsa verde butter
Ingredients: 80g unsalted butter, at room temperature; 2 tbsp green harissa, green olive tapenade or pesto; 1 tsp lemon juice; 20g fresh herbs (I used dill and parsley), picked and finely chopped; 2 anchovies in oil, finely chopped

Prep 10 min

Blitzing time 5 min

Flavoured butters are a clever way to use up those odd ends of jars that have been camping out in the fridge for a little too long. Spread them on toast, dollop on top of a piece of grilled fish or meat, elevate your eggs and soldiers.. the opportunities are endless!

Ingredients

80g	unsalted butter, at room temperature
2 tbsp	green harissa, green olive tapenade or pesto
1 tsp	lemon juice
20g	fresh herbs (I used dill and parsley), picked and finely chopped
2	anchovies in oil, finely chopped

Method

Place the harissa, lemon juice, herbs and anchovies in the small bowl of a food processor and blitz until broken down in smaller pieces. Add in the remaining ingredients and blitz until almost smooth.
Place into a bowl and sprinkle over flaky sea salt