Cashew Free Garlic-Parsley Butter
Compound butters like this one have a way of making everything they touch taste like it came from a restaurant kitchen. This version layers bright parsley, punchy garlic, a hint of lemon zest, and just enough heat from optional red pepper flakes into creamy, softened butter — the result is deeply savory and incredibly versatile. Many store-bought flavored butters and finishing sauces sneak in nut-based ingredients or are processed on shared equipment, so making your own from scratch is the cleanest way to go. Every ingredient here is straightforward and easy to verify, which means you can spread, slice, or melt this with total confidence. Roll it into a log, chill it until firm, and you've got elegant little rounds ready to melt over grilled steak, roasted vegetables, warm bread, or a pile of pasta. It keeps in the fridge for up to a week and freezes beautifully for up to two months, so a single batch goes a long way.
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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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