Chimichurri Butter Recipe
Introduction
Chimichurri butter is a vibrant and flavorful compound butter that combines the freshness of parsley and garlic with tangy vinegar. It’s perfect for adding a zesty kick to grilled meats, vegetables, or bread.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/4 cup fresh parsley, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon vinegar (red wine or white wine vinegar recommended)
Instructions
- Step 1: In a bowl, combine the softened butter, chopped parsley, minced garlic, and vinegar. Mix well until all ingredients are evenly incorporated.
- Step 2: Transfer the mixture onto a sheet of parchment paper or plastic wrap, shaping it into a log. Chill in the refrigerator until firm, about 1 hour.
Tips & Variations
- For extra flavor, add a pinch of chili flakes or a squeeze of lemon juice to the butter mixture.
- Use fresh herbs like cilantro or oregano in place of parsley for a different twist.
- If you prefer a smoother texture, finely pulse the ingredients in a food processor before chilling.
Storage
Store chimichurri butter wrapped tightly in the refrigerator for up to 1 week. For longer storage, freeze it for up to 3 months. To use, slice off the desired amount and let it soften slightly before spreading or melting.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted?
Yes, but reduce or omit added salt in the mix since salted butter already contains salt.
What dishes pair well with chimichurri butter?
It’s excellent on grilled steaks, roasted vegetables, baked potatoes, and warm crusty bread.
PrintChimichurri Butter Recipe
Chimichurri Butter is a vibrant and flavorful compound butter that combines fresh parsley, garlic, vinegar, and creamy butter. Perfect for adding a zesty, herbal kick to grilled meats, vegetables, or bread, this easy-to-make butter brightens up any dish with its bold, tangy taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 10 minutes
- Yield: About 1 cup (enough to serve 8–10 as a topping) 1x
- Category: Condiment
- Method: No-Cook
- Cuisine: Argentinian
Ingredients
Chimichurri Butter Ingredients
- 1 cup unsalted butter, softened
- 1/4 cup fresh parsley, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon red wine vinegar
- Salt to taste
Instructions
- Prepare the Ingredients: Soften the butter to room temperature to ensure easy mixing. Finely chop the fresh parsley and mince the garlic cloves to release their flavors.
- Mix the Ingredients: In a mixing bowl, combine the softened butter, chopped parsley, minced garlic, and red wine vinegar. Stir thoroughly until all ingredients are evenly incorporated, creating a smooth, vibrant mixture.
- Season and Chill: Add salt to taste and mix again. Transfer the butter onto a sheet of plastic wrap or parchment paper and roll into a log shape. Chill in the refrigerator for at least 1 hour, or until firm, to allow flavors to meld together.
Notes
- Use unsalted butter to control the salt level precisely.
- Chill the butter well before serving to maintain its shape and texture.
- This butter can be frozen for up to 3 months; slice off pieces as needed.
- Perfect accompaniment for grilled steak, roasted vegetables, or toasted bread.
- For a spicier kick, add a pinch of crushed red pepper flakes.
Keywords: Chimichurri, compound butter, garlic butter, parsley butter, Argentine sauce, herb butter
