Chimichurri butter {Herb garlic compound butter}
User Reviews
4.9
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Total Time
15 mins
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Servings
2 sticks of chimichurri butter
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Course
Condiments
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Cuisine
South American
Chimichurri butter {Herb garlic compound butter}
Description
The recipe prepares chimichurri butter by finely pulsing fresh herbs like oregano, parsley, basil, and green onions with crushed garlic and diced red hot pepper or chili flakes in a food processor. Red wine vinegar and lemon juice add acidity and brightness, balanced by salt and black pepper for seasoning. The herb mixture is blended with softened unsalted butter until smooth, creating a creamy, flavored butter.
This compound butter can be formed into a cylinder using plastic wrap for easy slicing and storage or kept in a container. It is typically refrigerated until firm. The butter imparts fresh herbal notes with a gentle heat from the chili, suitable for melting over cooked meats, seafood, or vegetables, adding a vibrant and savory finishing touch.
Ingredients
- 2 unsalted butter 8 ounces/225 grams/1cup, at room temperature, sticks of
- 6 garlic crushed, cloves
- 6 oregano use leaves only, sprigs, fresh
- 1 parsley leaves only, bunch
- basil a handful, fresh leaves
- 4 green onions or scallion stalks
- 1 red hot pepper seeded and deveined, diced (or can also replace with 1-2 teaspoons of chili pepper flakes, small
- 3-4 tablespoons red wine vinegar
- 1 tablespoon lemon juice fresh
- salt to taste
- black pepper to taste
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.
User Reviews
Overall Rating
4.9
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