Chimichurri Butter

Add tons of fresh, creamy flavor to your meals with chimichurri butter, a mix of bright, tangy chimichurri and rich softened butter. It's a delicious spread for bread, grilled meats, or a flavorful addition to roasted veggies.

5 from 2 votes

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Course: Condiment

Cuisine: American, Argentinian

Prep Time: 15

Cook Time: 0

Cooling Time: 4

Total Time: 4 15

Servings: 1-tablespoon servings

Calories: 164kcal

Equipment

Cutting Board
Sharp Knife
Measuring Cups
Measuring Spoons
Food Processor, Mini Food Processor, or Immersion Blender
Large Bowl
Rubber Spatula
Plastic Wrap or Parchment Paper

Ingredients

Chimichurri

1 cup fresh flat-leaf parsley packed
½ cup fresh cilantro leaves and tender stems, packed, see note 1
2 - 3 cloves garlic minced
2 tablespoons red wine vinegar
½ cup extra-virgin olive oil
1 teaspoon dried oregano
½ teaspoon red pepper flakes or to taste
kosher salt and black pepper to taste

Butter

2 (8-ounce) sticks of butter softened

Instructions

Chimichurri

In a food processor or blender, combine all of the ingredients for the chimichurri. For a coarser texture, use an immersion blender or chop everything by hand.
Pulse the ingredients until they are finely chopped and the olive oil and red wine vinegar are emulsified.
Taste the chimichurri for seasoning. Add more salt or vinegar as needed.

Butter

In a large bowl, place the softened butter and chimichurri and mash with a fork until well-combined.
Place the butter at the bottom of a sheet of plastic wrap. While firmly holding the edges of the plastic wrap between your fingers, roll the butter upward in a log shape until you have created a tight seal.
Use right away or place in the refrigerator to harden for at least 4 hours. When ready to serve, remove the plastic wrap and cut into slices.

Notes

General

If you don't like cilantro, replace it with more parsley.

Storage & Reheating

Fridge: You can store leftover butter in a fresh piece of plastic wrap, or you can transfer it to an airtight container.
Freezer: You can also freeze chimichurri butter. Wrap any remaining butter in plastic wrap, twist the ends, then freeze. The butter will last for several months.
Reheating: There is no need to reheat this recipe. If you'd like to soften your butter, you can leave it at room temperature until it softens or microwave the butter for about 10-15 seconds.

Nutrition