1. Start by harvesting and washing your garden herbs. If purchasing from the store, look for herbs that are dark green in colour and without brown patches. Choose either one herb for your butter or a few to mix together.

2. Once cleaned, finely chop herbs and mix about 3/4 with oil. The remaining herbs will be mixed in at the end. Set aside the oil and herb mixture for 1-6 hours so the herbs can infuse into the oil. The longer you leave your herbs, the stronger the flavour of your butter will be.

3. Remove your butter from the fridge at let sit at room temperature until soft.

4. After 1-6 hours, place oil and herb mixture into a food processor or high powered blender. Blend for 30-45 seconds or until herbs are fully pulsed. If herbs are still in large pieces, you can run the oil through a fine mesh strainer. This is completely optional depending on whether or not you’d like pieces of herbs in your butter.

5. Add butter to high powered stand mixer. Whip butter for 1-2 minutes, gradually increasing the speed as you go. 

6. On a low speed, gradually mix in herb oil until butter and oil are fully combined. Your mixture should be a rich colour. Then fold in remaining herbs.

7. Get your molds and add some of your mix-ins, such as additional finely chopped herbs, coarse salt, spices, etc..These will be on the top of your butter molds once they are removed from the freezer.

8. Pour herbed butter into each mold. Cover with lid and put into the freezer for minimum 1 hour.

9. Serve with fresh bread, garden veggies and more!