1 cup cannabutter
1⁄2 cup finely chopped fresh parsley
11⁄2 teaspoons sea salt
1 teaspoon coarsely ground fresh black pepper
1 teaspoon garlic powder 1 teaspoon onion powder

1. Bring your cannabutter to room temperature and blend in additional ingredients. This can be done by hand (with a fork or spoon) or in a food processor. To ensure even distribution, mix the butter for at least 1 to 2 minutes. If you use a food processor, be sure not to overmix (you don't want to heat the butter up too much).
2. Once the butter is thoroughly blended, transfer it to a piece of parchment paper or plastic wrap. Roll the butter into a log and wrap it tightly. Put it in a freezer zip-top bag before storing it in the fridge or freezer. (If it's not properly stored, butter can absorb  avors that may be lingering in your fridge or freezer.)

Use this compund cannabutter with our Tomahawk Ribeye

Chef's Note:
Cannabutters should not be heated to a high temperature, because a large percentage of the THC will evaporate, resulting in a bitter-tasting, minimally medicated edible. For cannabis-infused recipes, the compound cannabutters are usually added at the very end of a recipe, so there is little danger of them overheating.