Beef Free Garlic-Parsley Butter
This compound butter is the kind of kitchen staple that quietly elevates everything it touches — from a sizzling skillet of vegetables to a warm, crusty baguette straight from the oven. Bright parsley, punchy garlic, a hint of lemon zest, and just enough heat from optional red pepper flakes come together in a way that feels far more impressive than the effort involved. The whole thing is built entirely from plant-based and dairy ingredients, so there's zero concern about animal proteins beyond the butter itself. Rolling it into a log and chilling it until firm means you always have a flavor-packed round ready to slice and drop onto whatever needs a little richness. It keeps in the fridge for up to a week and freezes beautifully for up to two months, making it one of the smartest things you can prep ahead. Whether you're finishing roasted potatoes, tossing it with pasta, or melting it over grilled corn, this butter does the heavy lifting with minimal fuss.
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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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