…but it is delicious. I had some finely chopped leftover Italian parsley, half a stick of unsalted butter in the fridge, and a dream. Or, fine, an idea. To chop the parsley very finely and mix it into the butter, softened slightly in the microwave. I originally used this as a topping for salmon, oven-roasted with some lemon zest, alongside some sauteed onions, zucchini and wholewheat couscous. But it keeps a week or so in the fridge, and you can stir it into any kind of pasta. I recommend that course of action heartily.