If you’re looking to add an irresistible punch of flavor to your meals, this Chimichurri Butter Recipe is an absolute game changer. It combines the richness of creamy butter with the vibrant zest of fresh herbs, garlic, and a kick of chili, creating a versatile condiment that transforms everything it touches—from steaks to roasted vegetables. Whether you’re a seasoned home cook or a curious foodie, this recipe invites you to explore bold tastes with effortless preparation and stunning results that will have everyone asking for more.
Ingredients You’ll Need
Every ingredient in this Chimichurri Butter Recipe is simple yet essential, working together to create a perfect balance of creaminess, brightness, and spice. Each one adds a unique note, whether it’s the depth of the butter, the sharpness of garlic, or the fresh herbs’ lively color and aroma.
- Butter (125g / 1 stick): Use unsalted for control over seasoning and a creamy base that carries all flavors beautifully.
- Cooking salt (3/4 tsp): Essential for enhancing natural flavors; adjust amount based on salt type for best taste.
- Garlic (3 tsp, finely minced): Adds pungent warmth and aromatic depth to the butter.
- Large red chili (1 tsp, deseeded and finely minced): Brings a gentle heat and color contrast; choose Thai or Birds Eye chilies for more fire.
- Red wine vinegar or lemon juice (1 tbsp): Offers tangy brightness that lifts the richness of the butter.
- Parsley leaves (1/4 cup finely minced): Adds fresh herbal notes plus vibrant green color.
- Fresh oregano (2 tbsp, finely minced): Contributes earthy, slightly minty flavor enhancing the overall herbal complexity.
How to Make Chimichurri Butter Recipe
Step 1: Sauté the Aromatics
Start by melting the unsalted butter with cooking salt over medium heat. Once melted, add the finely minced garlic and red chili. Sauté them together for about 30 seconds or until the garlic turns a very light golden color. This brief sautéing softens the garlic’s sharpness and releases the chili’s aromatic oils without overwhelming heat. It’s a crucial step to build depth and warmth into the butter base.
Step 2: Add the Fresh Herbs and Vinegar
Remove the pan from heat and let the butter mixture cool for at least 5 minutes. This cooling period is important because adding fresh herbs and acidic vinegar or lemon juice to very hot butter can cause bitterness and loss of vibrant flavors. Once slightly cooled, stir in the finely minced parsley, oregano, and red wine vinegar. These lively, fresh ingredients bring brightness, herbal complexity, and a subtle tang that perfectly balance the buttery richness.
Step 3: Serve While Warm
The magic of this Chimichurri Butter Recipe truly shines when the butter is warm and just melted. Spoon it generously over your favorite steak, roast beef slices, or drizzle on cooked vegetables, grilled fish, chicken, shrimp, or pork. The warm butter carries the flavor beautifully, coating each bite with buttery, spicy, herbal goodness.
Step 4: Make Ahead Tips
Feel free to prepare this chimichurri butter in advance. You can keep the garlic butter mixture sitting for some time—even overnight—before stirring in the fresh parsley and oregano right before serving. When ready, gently melt the butter to liquify and then add the herbs and vinegar to preserve their freshness and vibrant flavor.
How to Serve Chimichurri Butter Recipe
Garnishes
A sprinkle of additional freshly minced parsley or oregano on top just before serving adds a pop of color and herbaceous freshness, making your dish look as vibrant as it tastes. A few thin chili slices can also jazz it up visually and add an extra hint of heat for adventurous palates.
Side Dishes
This chimichurri butter pairs unbelievably well with classic steak and roast beef but don’t stop there. Toss it with steamed green beans or asparagus, dollop on roasted potatoes, or even melt over corn on the cob. It’s equally delicious alongside grilled shrimp or chicken, turning simple sides into something truly special.
Creative Ways to Present
For an eye-catching presentation, shape the butter into a log using parchment paper, chill it until firm, then slice into rounds to place atop hot dishes—watch it melt in a glamorous waterfall of flavor. Alternatively, serve alongside a charcuterie board as a zesty compound butter to spread on crusty bread or crackers for a delightful appetizer.
Make Ahead and Storage
Storing Leftovers
Store any leftover chimichurri butter in an airtight container in the refrigerator for up to one week. Keeping it chilled preserves the fresh herbs and prevents spoilage while allowing you to enjoy its delicious punch throughout the week.
Freezing
This butter freezes beautifully! Shape it into a log wrapped tightly in parchment or plastic wrap and freeze for up to three months. When you’re ready to use, just slice off portions to melt over your favorite dishes, making meal prep even easier.
Reheating
To reheat, gently warm the butter in a small pan over low heat or microwave in short bursts, stirring often until melted. Then, stir in fresh herbs if you haven’t added them before freezing to revive that fresh brightness.
FAQs
Can I use salted butter instead of unsalted?
While unsalted butter is preferred for better control over seasoning, you can use salted butter. Just reduce or omit added salt and adjust seasoning at the end to avoid over-salting.
How spicy is this chimichurri butter?
The heat level depends on the type and amount of chili you use. Deseeding the chili keeps it mild, while using Birds Eye or Thai chilies raises the spice significantly for those who love a kick.
Can I substitute fresh herbs with dried ones?
Fresh herbs are best as they provide brightness, texture, and color that dried herbs lack. If necessary, use half the amount of dried herbs to avoid overpowering the butter.
Is this butter suitable for seafood?
Absolutely! The herbal, garlicky flavors complement fish, shrimp, and other seafood beautifully. Just spoon it warm over your cooked seafood for a delicious boost.
Can I make this recipe vegan?
You can try using a plant-based butter substitute that melts well. Keep in mind the flavor and texture might differ slightly, but the vibrant chimichurri notes will still come through.
Final Thoughts
If you haven’t yet tried this Chimichurri Butter Recipe, you’re in for a delightful surprise. Its incredible flavor, versatility, and simple preparation make it a kitchen hero for enhancing everyday meals or impressing guests. Give it a whirl—you might just find your new favorite way to add a burst of bold, buttery goodness to everything you cook.
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Chimichurri Butter Recipe
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Total Time: 12 minutes
- Yield: 6.6 – 8 servings
- Category: Condiment
- Method: Stovetop
- Cuisine: Argentinian
Description
Chimichurri butter is a flavorful compound butter infused with garlic, red chili, fresh parsley, oregano, and a touch of red wine vinegar. Perfect for enhancing the taste of steaks, roast beef, vegetables, and various cooked proteins, this easy-to-make butter packs a punch with its vibrant herbaceous and mildly spicy notes.
Ingredients
Butter Base
- 125g / 1 stick (8 tbsp) unsalted butter
- 3/4 tsp cooking salt / kosher salt (reduce by 30% for table salt, increase by 30% for flakes)
Flavorings
- 3 tsp garlic, finely minced (3 – 4 cloves)
- 1 tsp large red chilli, deseeded and finely minced (or Birds Eye/Thai chilli for extra spiciness)
- 1 tbsp red wine vinegar (or lemon juice)
- 1/4 cup finely minced parsley leaves (about 1 cup leaves before chopping)
- 2 tbsp fresh oregano, finely minced
Instructions
- Sauté the Butter and Aromatics: Melt the unsalted butter with the cooking salt over medium heat. Once melted, add the finely minced garlic and red chilli. Sauté gently until the garlic becomes very light golden, about 30 seconds, ensuring not to burn the garlic.
- Incorporate the Herbs and Vinegar: Remove the butter from heat and allow it to cool for at least 5 minutes. After cooling, stir in the finely minced parsley, oregano, and red wine vinegar just before serving to preserve their fresh flavors.
- Serve Warm: Serve the chimichurri butter while melted by spooning it over steak, roast beef slices, cooked vegetables, or other cooked proteins like fish, chicken, prawns/shrimp, or pork to enhance their taste with a fresh, herby kick.
- Make Ahead Option: You can prepare the garlic butter mixture ahead of time and let it sit for several hours or even overnight. When ready to use, melt the butter to liquify it before stirring in the parsley and oregano.
Notes
- Adjust salt quantity depending on the type of salt used: reduce by 30% if using table salt, or increase by 30% if using flaky salt.
- Deseed the chili to reduce heat or use Birds Eye/Thai chili for a spicier version.
- Use fresh herbs for the best flavor and add them after the butter has cooled to preserve their brightness.
- This butter is excellent when served warm and melted but can be chilled and used as a spread.
- Suitable for adding a burst of flavor to a variety of proteins and vegetables.
