Chimichurri butter combines bold chimichurri sauce with rich, creamy butter for a melt-in-your-mouth spread that pairs well with everything from grilled steaks and roasted vegetables to seafood and warm bread.
What is Compound Butter?
Compound butter is softened butter mixed with flavorful add-ins such as fresh herbs, pesto, anchovies, minced garlic, or classic chimichurri, creating a rich, versatile spread.
Key Ingredients
Chimichurri compound butter is an easy recipe that comes together with simple ingredients. Here’s everything you need to make it.
- Chimichurri: Use store-bought chimichurri, leftover sauce from another recipe, or make your own. All you need is fresh flat-leaf parsley (or oregano), cilantro, minced garlic, kosher salt, red chili flakes, and extra-virgin olive oil. You can also switch it up with mint chimichurri or fresh cilantro chimichurri.
- Butter: Unsalted butter, softened at room temperature, works the best, so you can control the saltiness of the compound butter. I recommend using a good quality butter like Kerrygold since it’s the main ingredient.
- Garlic: A small amount of fresh garlic adds extra flavor.
- Salt: Add kosher salt as needed, depending on the chimichurri and butter you use.
Equipment
I usually mix the butter and chimichurri with a fork, mostly because I don’t love having to wash butter out of small appliances. That said, you can use a food processor, hand mixer, or stand mixer with a paddle attachment to whip the chimichurri butter into a smoother, less rustic texture.
How to Make Chimichurri Butter
The full recipe with measurements is in the recipe card below.
Step 1: Leave the butter at room temperature for 30 minutes to soften it. Meanwhile, combine chopped parsley, minced garlic, red pepper flakes, vinegar, lemon juice, salt, and black pepper in a small bowl.
Step 2: Combine the softened butter, chimichurri, garlic cloves, and kosher salt (if using) in a bowl and use a fork to mash the ingredients together until well combined.
Tip
Combine the ingredients in a food processor, hand mixer, or stand mixer with a paddle attachment if you don’t want to do it by hand.
Step 3: Use the butter right away, or transfer it to parchment paper. Shape it into a log, roll it tightly, and twist the ends to seal. Refrigerate until firm, then slice into rounds as needed.
Expert Tips
- Use room-temperature butter. Let the butter sit at room temperature for 30 minutes to 1 hour, until soft and easily spreadable.
- Control the chimichurri texture. Chop the ingredients by hand for a more rustic finish, or pulse (not puree) them in a food processor or blender.
If you enjoy this chimichurri butter recipe, try one of these chimichurri recipes!
How to Use Chimichurri Butter
A dollop of chimichurri butter can instantly make your meals taste even more delicious. Add a pat of butter to everything from roast beef, air fryer skirt steak, and grilled picanha to lamb shoulder chops, pork chops, or thin-cut chicken breast.
Mix it into crispy potatoes, carrots, air fryer home fries, or asparagus. Melt the butter into freshly cooked pasta and mashed potatoes, or slather it onto warm bread or buns to take sandwiches and burgers up a notch.
What To Do With Leftovers
- Refrigerate: Store the chimichurri compound butter in an airtight container for one week.
- Freeze: Wrap the butter in plastic wrap or parchment paper to prevent freezer burn, and transfer it to a freezer-safe container or bag for 6 months. No need to thaw, just slice off what you need while cooking.
Frequently Asked Questions
What is the best way to soften the butter?
Leave butter on the counter at room temperature for 30 minutes to an hour to soften, making it easy to mix with the other ingredients.
Can I prep this ahead of time?
You can prep a log of butter, wrap it, and store it in the fridge or freezer for later use.
More Compound Butter Recipes:
- Pesto Butter
- Bone Marrow Butter
- Onion Butter
- Hot Honey Butter
Chimichurri Butter
- Small Bowl
- ¼ cup parsley leaves, finely chopped
- ¼ cup cilantro leaves, finely chopped
- 3 garlic cloves, minced
- ½ teaspoon kosher salt
- ½ teaspoon red pepper flakes
- ¼ cup extra-virgin olive oil
- ½ cup unsalted butter, softened
- ¼ cup chimichurri, store-bought or homemade
- 2 garlic cloves, minced
- kosher salt, as needed
- Leave the butter at room temperature for 30 minutes to soften it. Meanwhile, combine chopped parsley, minced garlic, red pepper flakes, vinegar, lemon juice, salt, and black pepper in a small bowl.
- Combine the softened butter, chimichurri, garlic cloves, and kosher salt (if using) in a bowl and use a fork to mash the ingredients together until well combined.Tip: Combine the ingredients in a food processor, hand mixer, or stand mixer with a paddle attachment if you don’t want to do it by hand.
- Use the butter right away, or transfer it to parchment paper. Shape it into a log, roll it tightly, and twist the ends to seal. Refrigerate until firm, then slice into rounds as needed.
- Use room-temperature butter. Let the butter sit at room temperature for 30 minutes to 1 hour, until soft and easily spreadable.
- Control the chimichurri texture. Chop the ingredients by hand for a more rustic finish, or pulse (not puree) them in a food processor or blender.