1tspFresh or 2 tbsp dried parsleyper 100g of butter
Peel then crush your garlic using a garlic crusher or use a fine grater if you don't have a crusher.
Soften your butter if required. A few seconds in the microwave, or on the hob, will be sufficient.
Add the crushed garlic, parsley, a generous sprinkle of salt and mix into the butter.
I like to roll into a long sausage, then I wrap in cling film, and then tin foil to protect my freezer from the smell, and then I freeze. Alternatively you can leave this in the fridge for weeks and just use it as and when you want to.