Garlic Parmesan Basil Compound Butter
This garlic Parmesan butter with fresh basil is a 10-minute, no-cook compound butter you slice over hot steak, grilled chicken, seafood, roasted vegetables, and warm bread.
Equipment
- Mixing Bowl
- Microplane or Fine Grater
- Plastic Wrap or Parchment Paper
Ingredients
Butter Base
- 1 cup unsalted butter (2 sticks), softened fully softened at room temperature
- 3/4 cup freshly grated Parmigiano Reggiano
- 1/4 cup finely chopped fresh basil
- 2 garlic cloves, grated use a Microplane
- 1 tsp Worcestershire sauce
Seasoning & Finish
- 1 tsp fresh lemon zest
- 1/2 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 1/4 tsp crushed red pepper flakes optional
- 1 tbsp finely chopped fresh chives optional
Instructions
- Allow the butter to soften completely at room temperature.
- Add the softened butter, Parmesan, basil, garlic, Worcestershire sauce, lemon zest, salt, pepper, and optional red pepper flakes and chives to a bowl.
- Mix until every ingredient is evenly incorporated.
- Transfer the butter onto plastic wrap or parchment paper and roll into a tight log.
- Refrigerate for at least one hour, or until firm.
- Slice into rounds and place on hot steaks immediately after grilling while they rest.
Notes
Use Parmigiano Reggiano: Freshly grated cheese melts much smoother and richer than pre-shredded Parmesan.
Grate the Garlic: A Microplane turns the garlic into a paste that flavors the butter evenly without chunks.
Always Use Softened Butter: Cold butter won't mix evenly and can leave pockets of ingredients.
Freeze Extra: Wrap tightly and freeze up to three months; slice off only what you need.
Finish With Flaky Salt: A pinch over the melting butter makes every bite pop.
Nutrition: Values are approximate estimates per tablespoon.