Chop the unsalted butter up into small cubes and transfer them to a medium mixing bowl. Let the butter rest there at room temperature for a good 30 minutes or more just until the butter is super soft and extremely smooth.

Once the diced butter is soft, add the garlic paste to it. You can add half now and the other half or more to taste later if you’re not sure how strong you want your garlic butter to be right now.

Stir the butter and the garlic paste well into a creamy and smooth paste. Then sprinkle the chopped fresh parsley on top. Also a little pinch of pepper and salt.

Stir the compound butter well again. Then check the seasoning and add extra pepper, salt or garlic paste to taste if necessary.

Cover the bowl with some cling film. Put the garlic butter back in the fridge to set (you can roll it tightly in whatever shape you want) and chill it for at least an hour so the flavors can develop. Serve the garlic butter as a toast spread, a topping for steak top or in combination with fish and seafood.