Wheat Free Garlic-Parsley Butter
Compound butter is one of those kitchen staples that quietly elevates everything it touches, and this garlic-parsley version is no exception. Bright lemon zest, fragrant fresh parsley, and punchy minced garlic fold into creamy unsalted butter for a result that tastes far more impressive than the effort involved. Every single ingredient here is naturally free of wheat, so there's no label-reading stress or ingredient swapping required — it just works as written. A pinch of red pepper flakes is optional, but it adds a subtle heat that makes the whole thing feel a little more alive. Roll it into a log, chill it until firm, and you've got elegant little rounds ready to melt over grilled steak, roasted vegetables, or a warm baked potato. It keeps in the fridge for up to a week and freezes beautifully for up to two months, so making a batch ahead is absolutely worth it. This is the kind of recipe you'll come back to again and again once you realize how much it can do.
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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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