1 Tablespoon lemon juice
1 clove garlic, minced
2 teaspoon dried cumin
1 Tablespoon cilantro, chopped (I use basil instead)
2 ounces butter
6 ounces ripe avocado
salt & pepper, to taste
Put all ingredients in food processor and pulse to combine. When it comes to a paste, add a pinch of salt and pepper, to taste.
Place butter paste in the middle of some parchment paper. Fold top half of parchment paper over butter. With 1 hand hold the 2 ends of paper, with the other hand use edge of cookie sheet to slowly slide against butter to fill roll (fold-over) of parchment.
Roll parchment into tube around butter, twist ends and store in the refridgerator (good for 2 weeks). Or wrap in 2 layers of plastic and freeze (good for up to 6 months).
Excellent on corn-on-the-cob, bread, burgers, or anything off the grill.