The South American chimichurri sauce teams up with butter for a spread that’s herbaceous, fresh, and totally addicting. Don’t want to put it on bread? Try radish rounds or rice crackers.
Ingredients
2 sticks Danish Creamery Butter, softened
¼ teaspoon garlic powder
zest of 1 lemon
½ teaspoon chili flakes
2 Tablespoons torn parsley
2 Tablespoons oregano leaves
flaky salt
black pepper
2 Tablespoons chili oil
crusty bread, for serving
Directions
Place butter in a medium bowl along with garlic powder, lemon zest and chili flakes. Smash together with a fork until smooth and combined.
Spread butter evenly over the surface of a cutting board. Use the back of a spoon to create swirls on the surface.
Sprinkle with parsley, oregano, flaky salt and black pepper. Drizzle with chili oil. Serve with crusty bread.
