- Prep time
- 10 minutes PT10M
- Cook time
- 5 minutes PT5M
- 20 servings
Pair this flavorful butter with shrimp, scallops, beef or whatever else your taste buds desire!
- 3 tablespoons oregano, minced
- 1 teaspoon chili flakes
- 5 cloves garlic
- 1 bunch parsley
- ¼ cup lemon juice
- ⅛ cup red wine vinegar
- 1 tablespoon honey
- ¼ cup extra virgin olive oil
- 1 cup butter, softened
- 1 sheet wax paper, 16 inches long
Blend oregano, chili flakes, garlic, parsley, lemon juice, vinegar and honey in a blender. While blending, drizzle in olive oil until fully incorporated.
In a large bowl, fold together chimichurri sauce and softened butter until fully incorporated.
Lay out wax paper, place compound butter in the middle of the wax paper, then shape into a log, roll the paper over the log and twist the ends to secure.
Place the log in the freezer until firm. Once solid, you can pre-cut into rounds or keep whole. This will keep in the fridge for about a month.