Melt the butter in a small saucepan over low heat.
Add the garlic and salt and cook for 1 minute.
Remove from the heat and add the lemon juice.
Season with freshly ground pepper and sprinkle with parsley.
Toss with 300g of freshly cooked pasta or serve with steamed artichokes.
Notes
Make this vegan: Use vegan butter and omit the salt.Substitutions: You can use other leafy green herbs in place of the parsley, such as basil, cilantro, or tarragon.Storage: Lemon butter sauce is best served immediately, but you can refrigerate leftovers in an airtight container for up to 5 days. Reheat gently.Makes about 1/2 cup.