Lemon-Dill Compound Butter

I love cooking with fresh herbs, but I can never find enough uses for them in a week before the bunch I purchased starts to look sad. Making a compound butter with them is a good way to extend their shelf life. The one I made I made uses just a few ingredients, and is very versatile with whatever herbs you have left on hand. The herbed butter can last days in the fridge, but I personally keep it in the freezer and slice off as needed. Perfect to top a piece of cod or any other fish!What you will need:1 stick softened unsalted butter (can use salted too)Grated zest of 1 lemon4 tbsp chopped fresh dill or herbs of choiceDirections:In a bowl, add the butter, lemon zest, and herbs and mash up with a fork. Transfer to plastic wrap and shape into a log. Wrap up tightly and twist the ends. Place in the fridge or freezer until ready to use. Enjoy!