I’m not sure why this isn’t a thing already.

I feel like our kids should be learning about this in school.

There are people out there who believe in the boogie man, supermarket frozen meals and good pop music, but where are the disciples of the chimichurri butter?

You and I should make it a thing though because it is damn well delicious. And I’ll tell you what; I’m here to answer a few FAQs that’s just going to make it a whole heap easier for the masses to feel the vibe.

What is chimichurri butter for?

Any purpose that may have been dominated by your oil-based chimichurri and more; It’s perfect for steaks, chicken, seafood, grilled or roasted vegetables, eggs, different garlic bread, buttering a sandwich.

Who will like chimichurri butter?

Me, you, the person next to you, their friend, their friend’s sister, a guy named Gerald I met at the shops, dogs, cats.

Who will not like chimichurri butter?

Fish (probably. But because of its relative freshness to the world of condiments this is yet to be proven by scientific testing), people who cannot eat dairy.

So, chimichurri butter. Let’s go.

CHIMICHURRI BUTTER

2 cups picked parsley (this could also be a mix of parsley, coriander and/or fresh oregano)
1 teaspoon dried oregano
2 long red chilli, seeds in if you like it hot
3 cloves garlic
1 tablespoon red wine vinegar
A couple of microplane scrapes of lemon zest
250 g unsalted butter, softened
A good pinch of salt and pepper, to season

Chop parsley, chilli and garlic nice and fine with a knife (or scissors if you don’t have your knife licence yet). You could also give it a rough chop and then pulse it in a food processor.
Chuck all ingredients into a bowl and use a spatula to mix to combine. You could also do this in a cake mixer with the K beater attachment. Also, the food processer will work here too, but it will give you a green butter and, I’m not sure why, but I just didn’t want that.
Check and adjust your seasoning if necessary.
Get it onto things and eat them.
Tell the world about it.
Thank you.