Peel the garlic and shallots. Wash and dry the parsley.
Put the garlic, shallots and parsley in the mini bowl. Blend for 1 min, then add the pastis and the diced butter. Season with salt and pepper.
Blend for a further 1 min. The mixture should have a smooth consistency.
This butter can be kept in the fridge for several days or stored in the freezer in an airtight container.