Capsaicin Free Garlic-Parsley Butter
Rich, herby, and deeply savory, this compound butter transforms even the simplest piece of bread or grilled protein into something that feels genuinely special. It comes together in just a few minutes of mixing, then chills into a neat, sliceable log you can keep on hand all week. The base is unsalted butter whipped smooth with fresh garlic, flat-leaf parsley, a hint of lemon zest, and a touch of salt and pepper — nothing more complicated than that. For anyone avoiding capsaicin, the red pepper flakes listed are explicitly optional and easy to leave out entirely, so the recipe works beautifully without them and still delivers plenty of bold, satisfying flavor. The lemon zest is a quiet but clever addition, brightening the richness of the butter without adding any heat. Sliced into rounds and melted over roasted vegetables, stirred into pasta, or spread onto warm crusty bread, this butter earns its place in your regular rotation fast.
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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)
Can be omittedred pepper flakes
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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