Begin by placing your room temperature unsalted butter in a mixing bowl. Using either a hand mixer or stand mixer, whip the butter on medium speed for 1-2 minutes, or until it is light and fluffy.

Next, introduce the roasted garlic to the whipped butter. Mix on low speed for an additional minute until evenly incorporated.

Gently fold in the finely chopped sun dried tomatoes using a spatula to ensure even distribution.

Add the minced parsley and fold gently until fully combined.

Chill the mixture in the refrigerator for about 15 minutes to enhance the flavors, or use immediately.

Transfer your Sun Dried Tomato Butter into an airtight container for storage, or roll into logs for freezing.