Chimichurri butter {Herb garlic compound butter}

Name: Chimichurri butter {Herb garlic compound butter}
Total time: 15 min
Yield: 2 sticks of chimichurri butter
Ingredients: 2 sticks of unsalted butter; 6 garlic cloves; 6 sprigs of fresh oregano; 1 bunch of parsley; a handful of fresh basil leaves; 4 green onions or scallion stalks; 1 small red hot pepper; 3-4 tablespoons red wine vinegar; 1 tablespoon fresh lemon juice; salt and pepper to taste

User Reviews

4.9

138 reviews

Excellent

Total Time
15 mins
Servings
2 sticks of chimichurri butter
Course
Condiments
Cuisine
South American

Chimichurri butter {Herb garlic compound butter}

Iris Warren

Report

Easy recipe for a compound chimichurri butter made with fresh herbs -parsley, oregano, basil, garlic, green onions, chili pepper, red wine vinegar, lemon juice, salt and pepper.

Share:

I Made This!

103 people made this

Print

28 people printed this

Save this

82 people saved this

Ingredients

Servings

2 sticks of unsalted butter 8 ounces/225 grams/1cup, at room temperature
6 garlic cloves crushed
6 sprigs of fresh oregano use leaves only
1 bunch of parsley leaves only
a handful of fresh basil leaves
4 green onions or scallion stalks
1 small red hot pepper seeded and deveined, diced (or can also replace with 1-2 teaspoons of chili pepper flakes)
3-4 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
salt and pepper to taste

Add to Shopping List

Instructions

Place all the ingredients except for the butter in a small food processor and pulse until the herbs are finely chopped.
Add the butter and continue pulsing until you have smooth creamy mix.
It can be stored directly in a container, or if you prefer you can place the soft chimichurri butter mix on some plastic wrap and shape it into a long cylinder form. Then seal and refrigerate the chimichurri cylinder until it solidifies. To serve it you can remove the plastic wrap and slice the butter as needed.