Easy recipe for a compound chimichurri butter made with fresh herbs -parsley, oregano, basil, garlic, green onions, chili pepper, red wine vinegar, lemon juice, salt and pepper.
2sticks of unsalted butter8 ounces/225 grams/1cup, at room temperature
6garlic clovescrushed
6sprigs of fresh oreganouse leaves only
1bunch of parsleyleaves only
A handful of fresh basil leaves
4green onions or scallion stalks
1small red hot pepperseeded and deveined, diced (or can also replace with 1-2 teaspoons of chili pepper flakes)
3-4tablespoonsred wine vinegar
1tablespoonfresh lemon juice
Salt and pepper to taste
Instructions
Place all the ingredients except for the butter in a small food processor and pulse until the herbs are finely chopped.
Add the butter and continue pulsing until you have smooth creamy mix.
It can be stored directly in a container, or if you prefer you can place the soft chimichurri butter mix on some plastic wrap and shape it into a long cylinder form. Then seal and refrigerate the chimichurri cylinder until it solidifies. To serve it you can remove the plastic wrap and slice the butter as needed.