Add the heavy cream to a small food processor or blender. Turn on, and process for 4-5 minutes until the cream separates.

Meanwhile, finely chop the salt, garlic, and parsley together to form a paste.

When the butter has separated from the cream, pour through a fine mesh strainer and pat with paper towels. Place the butter in a bowl with the herb mixture and stir to combine. Taste, and add more salt if you'd like.

Serve or use as desired.