- 1 bunch fresh soft herbs (such as flat-leaf parsley, tarragon, basil, dill)
- 2 cloves garlic
- 40g unsalted butter
Peel the garlic cloves and crush them with a garlic crusher.
Pick the herb leaves onto a chopping board and finely chop them, discarding the stalks.
Melt the butter in a small pan over a medium heat, then stir through the garlic and chopped herbs.