Prepare a piece of parchment paper or a silicone mat (I prefer parchment for this).

You will be preparing the paper for rolling the butter in after you've made it.

So you don't want the fresh ingredients to be longer than a 1/2 stick of butter (keep that in mind when you are placing your fresh herbs on the parchment.

Place the 2 tablespoons of chopped parsley on the parchment.

Then add a teaspoon of chives.

Next, the ripped basil leaf.

Follow that with a good zest of lime across all the scatter.

Set this aside.

In a mixing bowl, place softened butter.

Next, add in a chopped marigold and a snapdragon (chopped).*

Follow with a teaspoon of chopped chive. (reserve a teaspoon)

Add in your Lime Chili Seasoning.

Then a quick 'once-over' with a zest of lime, not much, just a one-time down the grater.

Now add in one tablespoon of chopped parsley.

Smash the butter with your fork.

Incorporate all the ingredients, scrape down the sides of the bowl as well.

Once you have mixed everything together it's time to form your butter.

Bring the parchment paper into your workspace.

Remove the butter from the bowl.

You will want to work with the butter to form a semi-log like it might be purchased in.

Then, once formed, roll the butter into the fresh herb mixture making sure to coat it all.

Now, it's time to refrigerate and store your butter, until you are ready to use it.

HOT TIP ** - See below.

Refrigerate until you are ready to use this.

Bring to room temperature before serving or using.

Enjoy~ Dana XO