Add fresh, creamy flavor to your meals with chimichurri butter — a bright, tangy chimichurri blended into rich softened butter. It makes a delicious spread for bread, an excellent finishing touch for grilled meats and seafood, and a flavorful boost for roasted vegetables and potatoes.

Why You’ll Love This Recipe

This chimichurri compound butter is a simple, flavorful way to use fresh herbs throughout the week. Classic chimichurri — an Argentinian-style herb sauce — combines parsley, garlic, olive oil, vinegar, and a bit of heat for bold, bright flavor. This version blends that vibrant sauce into butter for a creamy, versatile condiment.

It’s easy to prepare: measure and chop the herbs and aromatics, emulsify with oil and vinegar, combine with softened butter, then chill. Use it to finish steaks, chicken, or fish, stir into rice or vegetables, slather on warm bread, or cook eggs in it for an indulgent breakfast.

Serve it with roasted or grilled vegetables, crispy potatoes, or even on a grilled cheese for an elevated sandwich. Try variations to fit your tastes and enjoy experimenting with different pairings.

What You’ll Need

• Fresh parsley: Flat-leaf (Italian) parsley is easiest to measure and chop, but curly parsley will work.
• Fresh cilantro: Use cilantro for added brightness. If you dislike cilantro, substitute extra parsley.
• Dried oregano: Dried works well here; fresh oregano can be used if available.
• Fresh garlic: Minced fresh garlic is best. Jarred chopped garlic can be used in a pinch; avoid garlic powder.
• Crushed red pepper flakes: A pinch adds heat. Omit if you prefer no spice.
• Olive oil: Extra-virgin olive oil is recommended for flavor, though other neutral oils like avocado oil are fine.
• Red wine vinegar: Adds tang. If unavailable, white wine or apple cider vinegar are acceptable substitutes.
• Kosher salt and black pepper: Season to taste; freshly ground pepper is preferred.
• Butter: Two 8-ounce sticks (softened). Unsalted butter is recommended so you can control the saltiness.

Recommended Equipment

Useful tools include a cutting board, a sharp knife, measuring cups and spoons, a food processor or immersion blender (or simply a bowl and a good knife for chopping), a large mixing bowl, a spatula, and plastic wrap or parchment for shaping and chilling the butter.

How to Make Chimichurri Compound Butter

Step One: Prepare the chimichurri. In a food processor or blender, combine the parsley, cilantro, garlic, oregano, red pepper flakes, red wine vinegar, olive oil, salt, and pepper. For a coarser texture, mince the garlic and herbs by hand or use an immersion blender in a jar.

Step Two: Pulse until the herbs are finely chopped and the oil and vinegar form an emulsion. Taste and adjust seasoning with more salt or vinegar if needed.

Step Three: In a large bowl, combine the softened butter and prepared chimichurri.

Step Four: Mash and mix with a fork or spatula until the chimichurri is evenly incorporated into the butter.

Step Five: Spoon the mixture onto a sheet of plastic wrap or parchment. Hold the edges and roll the butter into a tight log shape.

Step Six: Twist or fold the ends of the wrap to seal the log tightly.

Step Seven: Use immediately or refrigerate for at least 4 hours to firm up. When ready to serve, unwrap and slice into rounds.

Variations and Substitutions

Citrus: Substitute lime or lemon juice for the red wine vinegar for a brighter, citrusy profile; add zest if desired.

Green onions: Finely chopped green onions add a mild onion flavor.

Jalapeño: Replace red pepper flakes with a bit of finely chopped jalapeño for fresh heat.

Mint: Swap in a mint chimichurri for a different herbal character.

Storage and Reheating

Fridge: Store wrapped in fresh plastic wrap or in an airtight container for up to a week.

Freezer: Freeze the wrapped log for several months; thaw in the refrigerator before slicing.

Reheating: No reheating necessary. To soften, leave at room temperature for a short time or microwave briefly (10–15 seconds) if needed.

Frequently Asked Questions (FAQS)

How to Serve this Chimichurri Butter Recipe

Ideas for serving:

• Steak: Place a slice on a hot steak to melt into a herbaceous sauce.
• Other meats: Finish grilled chicken, pork chops, or roasted lamb with a pat of chimichurri butter.
• Seafood: Top pan-seared salmon or tuna with a round of butter for extra richness.
• Vegetarian proteins: Try it over tofu steaks, tempeh, or bean patties.
• Veggie sides: Toss with roasted or grilled vegetables and crispy potatoes for a flavor boost.
• Appetizer: Serve softened chimichurri butter with crusty bread as part of a cheese or appetizer spread.

Expert Tips

• Taste as you go: Adjust salt and vinegar before mixing the chimichurri into the butter to get the balance right.
• Mix thoroughly: Make sure the chimichurri is well incorporated into the butter so slices are evenly flavored.
• Be creative: Compound butter is versatile — use it on steaks, eggs, sandwiches, and more.

Did you make this recipe? Leave a comment and rating if you like — and share how you used it!

More Condiments to Try

📖 Recipe

Chimichurri Butter

Add fresh, creamy flavor to your meals with chimichurri butter — tangy chimichurri blended into rich butter. Use as a spread or finishing butter for meats, seafood, and vegetables.

Course: Condiment

Cuisine: American, Argentinian

Prep Time: 15 minutes

Cooling Time: 4 hours

Total Time: 4 hours 15 minutes

Servings: 16 1-tablespoon servings

Calories: 164kcal

Equipment

• Cutting Board
• Sharp Knife
• Measuring Cups & Spoons
• Food Processor or Immersion Blender (or a knife for chopping)
• Large Bowl
• Rubber Spatula
• Plastic Wrap or Parchment Paper

Ingredients

Chimichurri

• 1 cup fresh flat-leaf parsley, packed
• 1/2 cup fresh cilantro, packed (leaves and tender stems)
• 2–3 cloves garlic, minced
• 2 tablespoons red wine vinegar
• 1/2 cup extra-virgin olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes, or to taste
• Kosher salt and black pepper, to taste

Butter

• 2 (8-ounce) sticks butter, softened

Instructions

Chimichurri

1. Combine parsley, cilantro, garlic, oregano, red pepper flakes, vinegar, olive oil, salt, and pepper in a food processor or blender. Pulse until finely chopped and emulsified. For a coarser texture, chop by hand or use an immersion blender.
2. Taste and adjust seasoning with salt or vinegar as needed.

Butter

1. Place softened butter in a large bowl and mix in the chimichurri until fully combined.
2. Spoon the mixture onto plastic wrap or parchment and roll into a tight log, sealing the ends.
3. Refrigerate for at least 4 hours to firm up, or use immediately. Slice and serve.

Notes

General: If you don’t like cilantro, replace it with more parsley.

Storage & Freezing: Refrigerate wrapped or in an airtight container for up to a week. Freeze the wrapped log for several months; thaw in the fridge before using.

Reheating: No reheating required. Soften at room temperature or heat briefly in the microwave if needed.

Nutrition

Calories: 164 kcal | Carbohydrates: 1 g | Protein: 0.3 g | Fat: 18 g | Saturated Fat: 8 g