Carrot butter instead of herb butter
Grind 200 g of carrots (the fastest way is in the food processor)
100 g of soft butter or margarine,
1 teaspoon tomato paste,
1 pressed knee-bar,
2-3 tablespoons chopped herbs (I like parsley or basil) and mix with
Season the pepper
I use it as a spread, to grilled or just swing a few noodles with it. And if it is too much, I paint the leftovers in an ice cube container and freeze it.