I don’t really have a recipe for parsley butter – it’s more of a kitchen staple. Try this on a bowl of hot pasta, in an omelet, or as we did yesterday, on tea sandwiches.

Put a cup (2 sticks) of salted butter, cut into 1″ slices,  in your food processor. One stick will work too, but it isn’t enough mass for a regular (8 cup?) bowl and you’ll spend  a lot of time stopping the machine and using a spatula to force the lump of butter back into circulation. Trust me, I know.

Add a huge amount of parsley. (See, I told you this wasn’t really a recipe.) A close gripped handful of leaves or about a cup chopped loosely, should do it. Use the small leaves close to the center of the plant for this, if you have a plant. I have been known to use two cups on occasion – like right before the final freeze in January, when I know it will be July before I do this again.

Add some oregano (2 tsp dry, 1/4 C fresh), 1 tsp garlic powder, 1/2 tsp sea salt. Pulse until the mixture is bright green and looks like you could spread it without chunks of plant material getting in the way.

Now dry some cucumber slices in a clean dish towel, get out your Pepperidge Farm thin white slices, and make some tea sandwiches. It’s a good thing.