Use a fork or chopper to mash the butter for both masses, for mass 1, wash and cut up all the leafy herb material, season and mix gently with the butter in a blender. Lemon juice splashes give you an additional sense of taste. Intermediate cooling in the freezer.

For the mixture chop the nuts and finely grind one part with the spices and mix separately with the butter, then roughly mix in the other part of the nuts. The balsamic vinegar gives off the additional flavor here. Intermediate cooling in the freezer.

Roll the two masses flat with the rolling pin and parchment paper and place in the refrigerator. When the masses are hard chilled, carefully remove them from the paper and place them on top of each other, cut a small area with a heated kitchen knife and press them together again, please keep cutting the edges smooth. This creates a two-tone layered butter cake that should be put back in the refrigerator at the end.

As herb butter for barbecues or as Easter butter on the table.