1 pound butter, room temperature
2 bunches parsley, washed, dried, leaves picked and finely chopped
2 garlic cloves, minced
1 large shallot, minced
1 teaspoon lemon zest
large pinch chili flake
pinch of salt
Combine all ingredients in a food processor and run until the butter is smooth and green. Transfer the butter to a sheet of parchment paper. Roll the butter into a log, seal the ends by tying off with plastic wrap and freeze or refrigerate.