Spruce up your garlic bread and some extra vitamins with this delicious garlic parsley butter. This is the perfect side dish for your stews and pastas.
Garlic parsley butter is a pretty and easy way to spruce up your crostini. Not only are you adding extra vitamins to plain old garlic butter but you’re also adding that beautiful bright green.
You don’t need a lot of parsley to change the flavour of regular garlic bread but to make this a parsley butter versus just a garlic butter with parsley we add plenty.
Preparing Garlic Parsley Butter
Ingredients
Butter: Butter is churned milk or cream and is high in fat. It is solidified when refrigerated, holds a semi-soft, spreadable consistency at room temperature, or can be liquefied when heated.
Parsley: Parsley is a dark green herb that is used as a garnish or as a flavouring. The two varieties that are most common are flat-leaf and
Garlic: Garlic is a bulb that is edible and is grown in soil. Though the green shoots it sprouts, called garlic scapes, are also edible, we are referring to the actual bulb that the scapes grow from. Garlic bulbs are made up of multiple cloves and depending on the variety you may have anywhere from 4 to 10 cloves, if not more. This is important to know because recipes will often call for a specific number of cloves which can vary in size greatly.
How to Make Garlic Parsley Butter
This recipe, like most of our recipes, is very basic. No special tools or ingredients are required.
Step 1: Prepare the Butter
To make this recipe you have to make sure to take your butter out of the fridge at least 30 minutes to an hour before you start making it so that the butter is nice and soft and easy to mix.
TIP: If you forget to take out your butter or if it’s still hard when you’re ready to make this recipe then you can help it along. Boil some water in a kettle. Once the water boils, pour it into a glass container that would fit over your butter. In the meantime place the butter on a glass plate. After about a minute very carefully pour the water out of the glass container and place the hot container over the butter. The heat from the container will heat up the butter. After a couple of minutes, your butter should be ready to go.
Place it in a small to medium bowl.
Step 2: Prepare the Produce
To prep the parsley, you need to wash and finely chop it. I like to use as little of the stems as possible. I’m finicky with textures and don’t like that thicker crunch on my toast.
Once the parsley is washed, I pick off all the leaves and finely chop them and add them to the butter.
Now you can peel the garlic. If you don’t have a garlic press finely chop the two cloves on a cutting board using a knife. If you do have a garlic press, press the garlic into the butter bowl now.
Step 3: Mix and serve
Lastly, you will need to add salt.
CAUTION: If you are using salted butter you do NOT need to add salt.
Now it’s time to mix everything together. Using the back of a large spoon smash all the ingredients together until they are well combined.
We are squishing the ingredients together rather than just stirring to get all the aromatic flavours out of the garlic and parsley and into the butter.
Substitutions
Butter: You can use salted butter for this recipe but if you go this route then skip the salt in the recipe.
Parsley: You can use other herbs instead of parsley or you can add to the parsley. Just be careful how much you add as some herbs have a very potent flavour.
Serving Garlic Parsley Butter
Garlic parsley butter is best served on a toasted baguette or ciabatta bun. But of course these breads are my personal preference so whatever kind you like, or have on hand, will be perfect. You can also use this butter as a base for a sandwich, wrap or burger.
Storing Garlic Parsley Butter
Garlic butter keeps very well in the fridge. You can keep it in aluminum foil, cling wrap or an air-tight container and just take it out a few minutes before serving.
Another way to store garlic parsley butter is to freeze it. To do this, place the butter on a large piece of cling wrap in a log shape. Wrap the cling wrap around the butter and roll it then twist the ends to make it airtight. Place in the freezer for at least an hour.
To serve the butter from the freezer it will depend on how you are using it. If you are making garlic bread or crostini simply grate the butter on your bread and place it in the oven or air fryer to crisp up the bread and melt the butter. This method will also chop the parsley even further so if your guests or family don’t like bigger pieces of parsley this is a great method to address that.
If you are spreading the butter for a sandwich, wrap or burger, simply cut off how much you need and place it in the microwave in a microwave-safe dish for a few seconds. It really doesn’t need long but the time will vary depending on the size of the piece of butter you are using.
I highly recommend cutting off a slice and placing it on top of a burger or steak just before you take it off the grill. This will infuse delicious flavour into your meat.
Let us know in the comments if you have any other questions. And if you like this recipe be sure to leave us a five-star rating below.
Are you looking for dinner ideas? Check out our recipes:
Garlic Parsley Butter Recipe
Equipment
- small bowl
- Knife
Ingredients
- 1 cup unsalted butter room temperature
- ¼ cup parsley
- 2 garlic cloves
- ¼ tsp salt
Instructions
- Add the room-temperature butter to a small bowl.1 cup unsalted butter
- Next, wash the parsley and finely chop it then add it to the butter.¼ cup parsley
- Now, peel the garlic and using a garlic press, press it into the butter and parsley.2 garlic cloves
- Lastly, add the salt and using the back of a soup spoon mash the butter with the parsley and garlic stirring to make sure it’s all evenly combined.¼ tsp salt
