Compound Chimichurri Butter (5-Minute Recipe)

chimichurri butter from close up overhead

Compound Chimichurri Butter (5-Minute Recipe)

This easy, decadent chimichurri butter is made in just a few minutes with fresh herbs, garlic and red wine vinegar in the food processor. It's delicious slathered on bread, topping steaks, rubbed on salmon, as a sauce for veggies, tossed with pasta, cooked with eggs, or pretty much any other savory way you would normally use butter. The recipe calls for a mix of fresh parsley and cilantro paired with dried oregano. It's easy to freeze and slice off as needed too so perfect for gourmet meal prep!

Course Sauces and Condiments

Cuisine American, Argentinian

Diet Gluten Free

Prep Time 5

Total Time 5

Servings Servings

Calories 82kcal

Author Christy Gurin

Equipment

1 Small Food Processor or Blender
1 Rubber spatula

Ingredients

1 cup mix of fresh parsley and cilantro loosely packed
2 medium garlic cloves
2 teaspoons red wine vinegar
½ teaspoon dried oregano
½ teaspoon salt taste and adjust salt to taste, use more for unsalted butter
1/4 teaspoon black pepper
¼ - 1/2 teaspoon crushed red pepper optional if you want it spicy
1 cup salted butter 2 sticks, softened to room temperature

US Customary - Metric

Instructions

Place all ingredients, except butter, in a small food processor. Pulse several times until chopped. Use a rubber spatula to scrape the sides of the food processor bowl to ensure everything gets evenly chopped.
Add butter and continue pulsing food processor in quick pulses until chimichurri has mixed into butter.
Remove chimichurri butter from food processor and either use right away or see notes on how to refrigerate or freeze for later use.

Notes

Refrigerating: Before refrigerating, you can place it into a glass container with a tightly fitting lid or roll into a log, wrap with parchment paper and twist the ends and refrigerate for 2-3 weeks. Unwrap and slice off butter as needed, re-sealing after each use.

Freezing: For longer storage, place the parchment wrapped roll in the freezer. Chimichurri butter will last in the freezer for up to 3 months. For longer freezer storage, place the parchment wrapped log in a freezer safe bag.

Using Pre-Made Chimichurri Sauce: chimichurri is already made, simply mix about 1/3 cup chimichurri sauce into softened butter. Use a slotted spoon so that most of the oil gets left behind.

Nutrition