Almond Free Garlic-Parsley Butter
There is something deeply satisfying about having a compound butter ready to go in the fridge, and this garlicky, herb-flecked version is one of those kitchen staples you'll reach for constantly. Bright parsley, punchy garlic, a hint of lemon zest, and just enough heat from optional red pepper flakes come together in a way that makes even the simplest piece of toast or grilled chicken feel like a restaurant moment. Many store-bought flavored butters and spreads sneak in nut-derived oils or are produced on shared lines, so making your own from scratch is the cleanest, most reliable route. Every single ingredient here is straightforward and easy to verify, which means you can whip this up with total confidence. The log format is genuinely clever — you roll it in plastic wrap, chill it until firm, and then slice off neat rounds whenever you need them. It keeps in the refrigerator for up to a week or in the freezer for two months, so one quick batch pays off for a long time.
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Learn more →Ingredients
8 servings
- ½ cup (1 stick) unsalted butter, softened to room temperature
- 2 cloves garlic, finely minced or pressed
- 3 tbsp fresh flat-leaf parsley, finely chopped
- ½ tsp lemon zest
- ¼ tsp kosher salt
- ⅛ tsp black pepper, freshly ground
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Place the softened butter in a mixing bowl and beat with a fork or hand mixer until smooth and evenly spreadable, about 1 minute.
- 2
Add the garlic, parsley, lemon zest, salt, pepper, and red pepper flakes, if using. Stir and fold until all ingredients are evenly distributed throughout the butter with no streaks.
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