Macadamia Free Garlic-Parsley Butter

Compound butter is one of those kitchen staples that makes everything it touches taste more impressive, and this garlic-parsley version is no exception. Bright lemon zest lifts the richness of the butter, while fresh flat-leaf parsley and finely minced garlic give it that classic, herbaceous punch you want melting over a grilled steak or soaking into a warm baguette. A pinch of red pepper flakes is optional, but it adds just enough heat to keep things interesting. The whole thing comes together in minutes — you're essentially just folding aromatics into softened butter — and then the fridge does the rest of the work. Rolling it into a log means you can slice off neat little rounds whenever you need them, which feels far more elegant than it has any right to be. It keeps in the refrigerator for up to a week or in the freezer for two months, so making a batch ahead is absolutely worth it. Every ingredient here is straightforward and nut-free by nature, so there's no label-scanning or substitution stress involved.

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