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Chimichurri butter

This fantastic butter will become an essential seasoning in your kitchen ... with it you can give more flavor to your vegetables and meats or even eat it alone on a toast.

Hello everyone, today we will prepare a chimichurri butter and it will be ready in about 15 minutes.


1 piece of red bell pepper

1 garlic clove

1 teaspoon of dried oregano

1/2 teaspoon of smoked sweet paprika

1 teaspoon of red wine vinegar

1 handful of parsley

1 stick of unsalted butter (250gr)

This recipe is designed to make a delicious butter bowl that you can reserve in the fridge and use whatever you want.


The first step will be to clarify the butter and for this we need to put the stick of butter in a small pot over very very low heat until it melts completely. If you see that the white buttermilk begins to bubble, it is because it is very hot and it will mix with the fat (yellow) part. At that point, turn off the heat, put a lid on the pot and let it rest until the stick of butter has completely disappeared.

Then very carefully and slowly, begin to separate the fat part of the butter (yellow) from the buttermilk (white). It doesn't matter if it is mixed a little bit, but try as much as possible to make it as pure as possible. Now you can discard the buttermilk and keep the clarified butter (ghee) near a heat source to prevent it from hardening.

Meanwhile, begin to mince the pepper, garlic and parsley very small. Mix everything in a bowl with the oregano, sweet paprika, vinegar, a pinch of salt and pepper. Now pour the butter over the previous ingredients, mix well so that all the flavors are integrated and put in the fridge for 30 minutes (or in the freezer for 10) so that the butter becomes hard.

that's it! it is ready to enjoy.

We prepare some delicious pork shoulders that we prepare the night before with the dry brine technique. This adds a lot of flavor to the meat and makes it super tender. All you have to do is put the meat on a rack, add a little salt on both sides and leave it in the fridge for one night or at least 4 hours before preparing it.

When cooking it, it is not necessary to add more salt. We made them in a pan with a drizzle of olive oil, 4 minutes on each side and then we added a good spoonful of the chimichurri butter on top of each fillet and you don't know how delicious they were.

As we always say:

If your plate doesn't look like our image, don't worry! We spent over 40 minutes trying to find the perfect angle for the photo.

If you don't have oneof the ingredients on the list or don't like something, feel free to replace it. Putting this butter on roasted peppers or baked asparagus ... would be a delicacy.

This recipe is only a guide and you can adapt it to your tastes. So don't stop doing it, you will be surprised how delicious it is!

Remember: "Practice makes perfect"

You can see how we did it in this video and don't forget to subscribe to our Arditos Kitchen YouTube channel:

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