Garlic Butter (Burro di Agglio)

I've recently started adding two little ole anchovy fillets to my garlic butter and it has made all the difference in the world. I use this as a spread for  Bruschetta , a sauce for White Pizza, or as a Pasta Sauce: see recipe below. This can also be used to make Good Old Fashioned Italian American Garlic Bread! If you fear the "whole stick of butter" don't worry, this sauce can cover a whole pound of pasta which feeds at the least 8 so each person only gets 1 tablespoon of butter at the most : )
Ingredients
1 stick very soft unsalted butter
1 whole  bulb roasted garlic
2 anchovy fillets
1/4 teaspoon kosher salt
1 small handful (1-2 tablespoons) fresh herb leaves (parsley, oregano, rosemary, basil, or a combo)
Directions
In a food processor add the butter, garlic, parsley, anchovies, & salt and process until a smooth paste.

~My Garlic butter log (first roll) is quite at home on a platter of cheeses~