Chimichurri Butter Recipe

Introduction

Chimichurri butter is a vibrant, flavorful twist on classic herb butter that pairs beautifully with grilled meats and roasted vegetables. Combining fresh herbs, garlic, and a touch of chili, this compound butter adds a zesty kick to your dishes effortlessly.

Ingredients

• 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)
• 3 tsp garlic, finely minced (3 – 4 cloves)
• 1 tsp large red chilli, deseeded and finely minced (or Birds Eye/Thai chilli for extra spicy)
• 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

1. Step 1: Melt the butter with the salt in a pan over medium heat. Add the minced garlic and red chilli, sautéing until the garlic turns very light golden, about 30 seconds.
2. Step 2: Remove the pan from the heat and let the butter mixture cool for at least 5 minutes.
3. Step 3: Stir in the finely minced parsley, oregano, and red wine vinegar just before serving.
4. Step 4: Serve the chimichurri butter warm, spooning it over steak, roast beef slices, cooked vegetables, or other cooked proteins like fish, chicken, prawns, or pork.
5. Step 5: To make ahead, prepare the garlic butter and let it sit for up to overnight. When ready to serve, gently melt to liquify before stirring in the herbs and vinegar.

Tips & Variations

• For a smoother texture, strain the butter after sautéing garlic and chilli before adding herbs.
• Swap red wine vinegar with lemon juice for a brighter, citrusy flavor.
• Add finely chopped cilantro or basil for an extra layer of herbaceousness.
• Adjust chilli quantity to suit your heat preference, or omit for a milder butter.

Storage

Store chimichurri butter in an airtight container in the refrigerator for up to 3 days. When ready to use, gently warm until soft or melted, then stir in the fresh herbs and vinegar. Avoid reheating aggressively to preserve fresh flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

It’s best to use unsalted butter so you can control the salt level precisely. If using salted butter, reduce the added salt to avoid over-seasoning.

How long does chimichurri butter last once mixed?

Once the herbs and vinegar are added, it’s best enjoyed fresh within a day or two refrigerated. The herbs can lose their vibrant flavor if stored too long mixed into the butter.

Chimichurri Butter Recipe

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★★★★★

4.4 from 122 reviews

• Author: Noah
• Total Time: 15 minutes
• Yield: Approximately 1/2 cup (enough for 4–6 servings) 1x

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Description

Chimichurri butter is a flavorful, herb-infused butter perfect for enhancing grilled or roasted meats, vegetables, and seafood. This easy-to-make butter blends fresh garlic, red chili, parsley, oregano, and red wine vinegar with melted unsalted butter to create a vibrant sauce that can be served warm and melted for instant flavor uplift.

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Ingredients

Scale 1x2x3x

Butter Base

• 125g / 1 stick (8 tbsp) unsalted butter
• 3/4 tsp cooking salt / kosher salt (reduce by 30% for table salt, +30% for flakes)

Flavorings

• 3 tsp garlic, finely minced (3 – 4 cloves)
• 1 tsp large red chili, deseeded and finely minced (or Birds Eye/Thai chili for extra spicy)
• 1 tbsp red wine vinegar (or lemon juice)
• 1/4 cup finely minced parsley leaves (about 1 cup before chopping)
• 2 tbsp fresh oregano, finely minced

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Instructions

1. Sauté Butter and Aromatics: Melt the unsalted butter with salt over medium heat. Add the finely minced garlic and red chili and sauté them until the garlic turns very light golden, approximately 30 seconds. This step flavors the butter and softens the garlic.
2. Cool and Add Herbs: Remove the pan from heat and allow the butter to cool for at least 5 minutes to prevent wilting the herbs. Stir in the finely minced parsley, oregano, and red wine vinegar just before serving to retain their fresh flavors.
3. Serve Warm: Use the chimichurri butter while it is warm and melted. Spoon it generously over steak, roast beef slices, cooked vegetables, or other cooked proteins such as fish, chicken, prawns/shrimp, or pork.
4. Make Ahead Option: You can prepare the butter ahead of time. Let the garlic butter sit refrigerated overnight if desired; before serving, melt it again to liquify and then stir in the fresh parsley and oregano for maximum herb freshness and flavor.

Notes

• Adjust salt type as recommended: reduce by 30% if using table salt, increase by 30% for flaky salts.
• For spicier butter, substitute the large red chili with Birds Eye or Thai chili.
• The fresh herbs are added off heat to preserve their bright, fresh flavor and color.
• Chimichurri butter enhances a variety of proteins and cooked vegetables – great for grilled or roasted dishes.
• Store any leftovers in the refrigerator and reheat gently before serving.

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Category: Sauce / Condiment
• Method: Stovetop
• Cuisine: Argentinian

Keywords: chimichurri butter, herb butter, garlic butter, Argentine sauce, steak butter, flavorful butter sauce