Here’s a quick but awesome way to keep that great rosemary flavor available to enhance nearly anything you might want. Try it on bread, eggs, steak, or fish!
Chop enough rosemary to make about 2-3 tablespoons. Check out my totally cool mezzaluna knife!
Melt a stick of butter, add the rosemary and swish it around while it’s still hot. When it cools a bit, transfer to a container. The rosemary will sink to the bottom. Stir occasionally, especially as the butter starts to harden, so the herbs are well distributed.