Chef Jon Gibson
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Chimichurri Butter Recipe

Hello all BBTB fans and friends! It may be the end of summer for some of us, but let’s keep the grills going. With that being said, I’ve had several requests for the Chimichurri Butter Recipe and this would be great on any grilled food!

Chimichurri Compound Butter
Serves 6-8
Cuisine: Argentinian
Uses: Steak, Grilled Chicken, Shellfish, Fresh Fish, Vegetables.

1lb Unsalted Butter – cut into small pieces and softened at room temp
2T Cilantro – leaves only – minced
2T Flat Leaf Parsley (Italian) – leaves only – minced
2T Garlic – minced
1T Fresh Oregano – minced or 1t Dried Oregano
Zest of 1 Lime
1/2T Red Pepper Flakes
2T White Balsamic Vinegar
2T Kosher or Sea Salt

Using a medium mixing bowl, place all ingredients, except for butter, and mix with a rubber spatula.

Add butter into mixing bowl and using a rubber spatula, fold butter into ingredients and continue folding until ingredients are well incorporated.

Transfer the chimichurri butter to a sheet of parchment paper approximately 12″x12″ and shape it into a log.

Refrigerate for at least 1 hour until it has hardened.

 
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