Chive Butter

I trust none of you need a recipe for chive butter. This is more of an excuse to eat butter. Because with the addition of chives, it's now healthy. Right? 

The "Recipe"
1 stick of unsalted butter (preferably european style), at room temperature 
2T snipped chives 
kosher salt to taste (about 1/4t)

Use a large spoon to mix the chives and salt into the butter. Transfer to a small serving dish. 
Butter can be stored in the fridge for up to 2 weeks, or frozen for up to 6 months.