Prep the butter base: Place the room-temperature butter in a medium bowl. It should be soft enough to press with a spoon. If it’s too firm, let it sit on the counter for 15–20 minutes.

Chop the herbs: Finely chop your mix of parsley, chives, dill, or thyme. Aim for small, even pieces so they blend smoothly into the butter.

Warm the aromatics: Toss the minced garlic, lemon zest, and a teaspoon of olive oil together on a small sheet of foil or a shallow, oven-safe dish that fits your air fryer. Air fry at 300°F (150°C) for 2–3 minutes until fragrant but not browned. Keep an eye on it—garlic can burn fast.

Combine: Add the warmed lemon-garlic mixture to the butter along with the chopped herbs. Squeeze in 1–2 teaspoons of fresh lemon juice. Season with 1/2 teaspoon kosher salt and a few cracks of black pepper. Add a pinch of red pepper flakes if you like heat.

Mix until smooth: Use a fork or spatula to mash and stir until the butter looks uniform and flecked with herbs. Taste and adjust salt, pepper, and lemon juice.

Shape it: For easy storage, scoop the butter onto a piece of parchment or plastic wrap. Roll into a tight log, twisting the ends to seal. Chill for at least 30 minutes to firm up.

Use it: Slice coins of the butter and melt over grilled chicken, salmon, shrimp, asparagus, broccoli, baked potatoes, steamed rice, or warm bread. It’s also great for finishing pasta or tossing with roasted vegetables.