If you’re craving a vibrant, flavor-packed boost to your meals, this Chimichurri Butter Recipe is about to become your new best friend in the kitchen. Imagine the rich creaminess of butter infused with the zesty freshness of parsley, oregano, and red wine vinegar, all lifted by a subtle kick of garlic and red chili. This recipe is simple, quick, and incredibly versatile, turning everything from a humble steak to roasted veggies into a standout dish bursting with character and warmth.
Ingredients You’ll Need
Gathering these straightforward but essential ingredients is all you need to whip up this delightful Chimichurri Butter Recipe. Each item plays a vital role: the butter brings smoothness, the herbs add freshness, and the chili delivers that perfect hint of heat.
- Butter (125g / 1 stick, unsalted): Provides a creamy, luxurious base that carries all the flavors beautifully.
- Cooking salt (3/4 tsp): Enhances the taste by balancing all the ingredients; adjust based on salt type.
- Garlic (3 tsp, finely minced): Gives a pungent, aromatic punch that’s essential to chimichurri character.
- Large red chili (1 tsp, deseeded, finely minced): Adds heat and a subtle fruity spice, with room to adjust for your preferred spice level.
- Red wine vinegar (1 tbsp): Offers brightness and tanginess to cut through the richness of the butter.
- Parsley leaves (1/4 cup, finely minced): Brings fresh, green herbaceous notes and vibrant color.
- Fresh oregano (2 tbsp, finely minced): Adds an earthy depth and a hint of Mediterranean flair.
How to Make Chimichurri Butter Recipe
Step 1: Sauté the Garlic and Chili
Start by melting the unsalted butter over medium heat together with the salt. Once melted, add the finely minced garlic and red chili. Sauté these for about 30 seconds until the garlic turns very light golden — this quick step wakes up the flavors and infuses the butter with a warm, fragrant base that’s simply irresistible.
Step 2: Add the Fresh Herbs and Vinegar
Remove the skillet from the heat and let the mixture cool for at least 5 minutes. This cooling step is crucial so you don’t wilt the delicate herbs. Then stir in the parsley, oregano, and red wine vinegar just before serving. This keeps the herbs vibrant and fresh, anchoring the chimichurri’s signature herbaceous brightness.
Step 3: Serve It Warm
The magic of this Chimichurri Butter Recipe really shines when served melted and warm. Spoon it generously over a sizzling steak, tender slices of roast beef, or even grilled vegetables. It’s also fantastic over cooked fish, chicken, shrimp, or pork — any protein that benefits from a burst of flavor and a touch of richness.
Step 4: Make Ahead Tip
If you want to prep in advance, you can let the garlic butter sit around chilled or at room temperature for a while, even overnight. When you’re ready to serve, gently melt the butter again to liquefy it, then stir in the freshly minced parsley and oregano to maintain that gorgeous fresh herb flavor.
How to Serve Chimichurri Butter Recipe
Garnishes
Sprinkle a little extra fresh parsley or oregano on top of your dish to emphasize the green herb freshness. A thin wedge of lemon or a dash of flaky sea salt right before serving can also add a lovely bright contrast that invites your taste buds to celebrate every bite.
Side Dishes
This butter pairs wonderfully with some roasted or grilled vegetables like asparagus, zucchini, or bell peppers, amplifying their natural sweetness. For a more robust meal, serve it alongside buttery mashed potatoes or crusty bread to sop up the vibrant, garlicky juices. It’s an easy upgrade that feels restaurant-worthy.
Creative Ways to Present
Try swirling the Chimichurri Butter Recipe into softened cream cheese or yogurt for a fresh spread. Or dollop it atop warm corn on the cob for a zesty twist. You can even freeze dollops in ice cube trays for a handy pop of flavor to melt onto dinner anytime you like.
Make Ahead and Storage
Storing Leftovers
Leftover chimichurri butter keeps well in an airtight container in the fridge for up to 3 days. Keep it chilled to preserve that fresh herby taste, and always give it a stir before use if separation occurs.
Freezing
This butter freezes beautifully. Scoop it into small portions or roll it into a log wrapped in parchment paper. Freeze for up to 2 months, then thaw in the fridge overnight to maintain its flavor and texture for quick use when you need a flavor lift in a pinch.
Reheating
When you’re ready to use frozen or refrigerated chimichurri butter, gently warm it in a microwave or on the stove until it’s just melted. Avoid boiling, as it can dull the fresh herbs’ vibrant qualities and change the texture of the butter.
FAQs
Can I use dried herbs instead of fresh for this Chimichurri Butter Recipe?
Fresh herbs are key to achieving the bright, fresh flavor that makes chimichurri butter so special. Using dried herbs would work in a pinch but expect a less vibrant and slightly different taste and texture.
How spicy is this chimichurri butter?
The heat level depends on your choice of chili. Using large red chili provides mild warmth, but swapping for Bird’s Eye or Thai chili will bring a real kick. You can adjust the amount to suit your spice tolerance perfectly.
Can I make this recipe vegan or dairy-free?
Absolutely! Swap the butter for a dairy-free or vegan alternative like coconut oil or plant-based butter. Keep in mind the flavor will shift slightly, but you’ll still get that fresh herb goodness and zing from the garlic and chili.
What dishes pair best with chimichurri butter?
It’s classic over grilled or pan-seared steak but also shines on chicken, fish, shrimp, pork, and vegetables. It’s a fantastic all-rounder that lifts any simply cooked dish to something special.
Is it better to serve this butter melted or cold?
This Chimichurri Butter Recipe is best served warm and melted so it cascades over your food, releasing all those irresistible aromas and flavors. You can prepare parts ahead but add the fresh herbs just before serving to keep them bright and fresh.
Final Thoughts
There’s something wonderfully comforting and vibrant about this Chimichurri Butter Recipe that instantly elevates an everyday meal into a celebration of flavor. Its combination of creamy richness, fresh herbs, and spicy garlic makes it a keeper in your recipe collection. I hope you’ll enjoy making it as much as I do, sharing it with friends and family, and finding new ways to make every bite unforgettable.
Print
Chimichurri Butter Recipe
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Total Time: 12 minutes
- Yield: 6 to 8 servings
- Category: Sauce
- Method: Stovetop
- Cuisine: Argentinian-inspired
Description
A vibrant and flavorful chimichurri butter combining melted butter, garlic, chili, fresh herbs, and vinegar, perfect for spooning over steaks, roast beef, vegetables, and other cooked proteins to enhance their taste with a zesty, herbaceous punch.
Ingredients
Butter Mixture
- 125g / 1 stick (8 tbsp) unsalted butter
- 3/4 tsp cooking salt / kosher salt (reduce by 30% for table salt, + 30% for flakes)
- 3 tsp garlic, finely minced (3 – 4 cloves)
- 1 tsp large red chili, deseeded and finely minced (or Birds Eye/Thai for extra spicy)
Herbs and Acid
- 1/4 cup finely minced parsley leaves (about 1 cup leaves before chopping)
- 2 tbsp fresh oregano, finely minced
- 1 tbsp red wine vinegar (or lemon juice)
Instructions
- Sauté Butter and Aromatics: Melt the unsalted butter with the salt in a pan over medium heat. Add the finely minced garlic and red chili, sautéing until the garlic turns a very light golden color, approximately 30 seconds. This step infuses the butter with the robust flavors of garlic and chili.
- Cool and Add Herbs: Remove the pan from heat and let the butter cool for at least 5 minutes to avoid wilting the herbs. Once cooled, stir in the finely minced parsley, oregano, and red wine vinegar or lemon juice just before serving to maintain their freshness and vibrant flavors.
- Serve Warm: Serve the chimichurri butter while warm and melted, spooning it over steaks, roast beef slices, cooked vegetables, or other cooked proteins such as fish, chicken, shrimp, or pork to elevate their flavor.
- Make Ahead Option: The garlic butter can be prepared ahead of time and stored, even overnight. Before serving, simply melt it to liquify and then stir in the fresh parsley and oregano for optimal taste and texture.
Notes
- Adjust the salt quantity depending on the type of salt used to avoid over-salting.
- For spicier butter, use Birds Eye or Thai chili instead of large red chili.
- The fresh herbs and vinegar should be added last to preserve their brightness and freshness.
- This butter sauce pairs wonderfully with grilled or roasted meats and even steamed or roasted vegetables.
- Storing the butter mixture without herbs makes it more versatile and longer lasting; add herbs fresh when ready to serve.
