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Chimichurri Butter on a plate with Chimichurri Pasta in the background
Olga

Quick Chimichurri Butter

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Fresh Chimichurri, herb and garlic butter
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 16 people
Course: Breakfast, Dinner, Lunch, Side Dish, Snack
Cuisine: American, Argentina
Calories: 106
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chimichurri
  • 1 cup Cilantro, leaves and tender stems
  • 1 cup Parsley, leaves, and tender stems
  • 1 tbsp Fresh Oregano Leaves
  • 1/2 Red Chili Pepper
  • 4 cloves Garlic
  • 1 tbsp Red Wine Vinegar
  • 1 tbsp Lemon Juice
  • 1 Salt to taste
Butter
  • 8 oz Unsalted Butter, Grass-fed Softened, room temperature

Equipment

  • 1 Fine Mesh Strainer
  • 1 Food processor
  • 1 Medium-Sized Bowl
  • 1 Silicone Spatula
  • 1 Electric Hand Mixer (optional)
  • 1 Parchment Paper
  • 1 Plastic Wrap

Method
 

  1. Prep: Leave the butter at room temperature to soften the butter for at least 30 minutes to an hour.
Chimichurri
  1. Step One
    Clean and rinse the cilantro, parsley, oregano, and red chili pepper. Then add all of the chimichurri ingredients (cilantro, parsley, garlic, red pepper, lemon juice, red wine vinegar, an fresh oregano) to a food processor.
Compound Butter
  1. Step Two
    In a bowl, use the silicone spatula to break down the butter, add the chimichurri, and slowly mix the two with a spatula.
    Continue mixing until it's well incorporated.
    Note: The chimichurri has lemon and vinegar and will not incorporate or mix well with the butter, so mixing the acids with the fat will take slightly longer.
Chimichurri Butter Log
  1. Place the chimichurri butter on parchment paper on a flat surface.
    With the silicone spatula, flatten the butter and spread it lightly while forming a rectangular shape.
    Use the parchment paper to roll the butter and form it into a 4-6 inch log. Depending on the desired size, twist the ends of the parchment paper.
    Then, with plastic wrap, mold the log, and twist the ends. Place the compound herb and garlic butter in the refrigerator for at least 30 minutes before using.
    rolled chimichurri compound butter

Nutrition

Calories: 106kcal

Notes

Tip:

If you're short on time, soften the butter in the microwave for 5 seconds. This makes it easier to mix with the chimichurri.
If you're having a hard time combining the butter with the chimichurri sauce, use a handheld mixer.

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