1 cup (2 sticks) unsalted butter, room temperature
1/4 cup finely chopped mixed herbs. Using any combination of your favorites. Such as, basil, thyme, sage, parsley, dill, chives, tarragon, oregano or rosemary.
1/3 cup grated parmesan cheese
1 garlic cloves finely minced
2 teaspoons coarse sea salt
1 1/2 teaspoons fresh cracked black pepper
In a medium bowl, mix all ingredients until herbs are distributed evenly.
Use a hand mixer on medium speed. Use a rubber spatula and place butter on a piece of waxed paper or parchment and shape into a round cylinder shape and seal ends by twisting and securing with bakers twine.
Chill in refrigerator until firm, at least an hour. Butter will keep in refrigerator for about 2 weeks, and in the freezer for a few months.