In a mixing bowl, add ½ cup of softened unsalted butter alongside 3 to 4 tablespoons of finely diced rosemary, ¼ teaspoon of salt, ⅛ teaspoon of pepper, and ¼ teaspoon of garlic powder. Use a spatula or a hand mixer to blend the ingredients together until they are fully incorporated and the mixture appears creamy with flecks of green from the rosemary.

Taste the rosemary butter and adjust the seasoning if necessary. You can add a pinch more salt or pepper to enhance the flavor further.

Transfer the prepared rosemary butter onto a sheet of plastic wrap. Use the wrap to shape the butter into a log by rolling it tightly.

Place the wrapped rosemary butter in the refrigerator for at least 1 hour to firm up.

After chilling, you can either keep the butter wrapped in plastic wrap or transfer it to an airtight container for easier access.