Anonymous Modernist 15990

What is the purpose of cooling the spinach butter after pureeing it. You then melt and filter it - why not do this directly after pureeing? Are you supposed to store it unfiltered? Is that true if you are freezing it as well? Finally, in the photo of the sous vide steak on top of the melted spinach butter, the butter is separated into yellow and green globules. Mine is pretty much all green - it tastes fine, just doesnt look as cool as the photo. Any help is appreciated.