Ginger Free Garlic-Parsley Butter
Compound butters like this one are a kitchen staple that can feel surprisingly hard to find in a clean, simple form — so many store-bought versions sneak in unexpected spice blends or flavor enhancers that aren't always welcome. This version keeps things beautifully straightforward: creamy unsalted butter whipped together with fresh garlic, bright flat-leaf parsley, a hint of lemon zest, and just enough salt and pepper to make everything sing. The optional red pepper flakes add a gentle kick if you're in the mood, but the butter is absolutely delicious without them. Rolling it into a log and chilling it until firm means you get those gorgeous, restaurant-style rounds ready to melt over grilled steak, roasted vegetables, warm bread, or a simple bowl of pasta. It keeps in the fridge for up to a week and freezes beautifully for two months, so making a batch ahead is genuinely worth it. Fresh, fragrant, and endlessly versatile, this is the kind of small-effort recipe that makes everything it touches taste like you really tried.
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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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