Hazelnut Free Garlic-Parsley Butter
Compound butter is one of those kitchen staples that makes everything it touches taste more impressive, and this garlicky, herb-flecked version is no exception. Bright parsley, punchy minced garlic, a hint of lemon zest, and just enough heat from optional red pepper flakes come together in a silky, spreadable blend that elevates everything from crusty bread to grilled steak to roasted vegetables. Store-bought flavored butters can be a minefield when you're avoiding tree nuts, since specialty blends sometimes sneak in hazelnut oil or mixed nut butters for richness — here, every single ingredient is straightforward and easy to verify. The technique is refreshingly simple: beat, fold, roll into a log, and chill. Having a roll of this in your fridge or freezer means a restaurant-quality finishing touch is always just a slice away. It keeps for a week in the refrigerator and up to two months in the freezer, so making a batch is absolutely worth the minimal effort.
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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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