Pescatarian Garlic-Parsley Butter
This compound butter is the kind of kitchen staple that quietly transforms everything it touches. Bright parsley, punchy garlic, a hit of lemon zest, and just enough heat from optional red pepper flakes come together in a rich, creamy base that's endlessly versatile. It's especially brilliant melted over grilled fish, stirred into shrimp pasta, or pressed onto a warm piece of crusty bread straight from the oven. The technique is genuinely simple — soften, mix, roll, chill — and the result looks and tastes far more impressive than the effort involved. Rolling it into a log means you can slice off neat rounds whenever you need them, making weeknight seafood dinners feel a little more restaurant-worthy. Keep a roll in the fridge for the week or stash one in the freezer so you're always just minutes away from something delicious.
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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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