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Parmesan-Herb Compound Butter
Recipes
Parmesan-Herb Compound Butter
12 servings
25 minutes total

Ingredients

  • ½ cup unsalted butter
  • 1 bunch green onions
  • ⅓ bunch fresh Italian parsley
  • 0.5 oz fresh chives
  • 2 tablespoons fresh oregano
  • 2 oz Parmesan cheese
  • 1 lemon, for zest
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • 1 teaspoon garlic stir-in paste
  • 1 loaf Bakery Tutto cheese medley bread (optional for serving)

Steps

    1. Set butter out to soften. Preheat grill (or grill pan) on medium. Trim root ends from green onions. Chop parsley (⅓ cup), chives (¼ cup), and oregano finely. Grate cheese. Zest lemon (1 teaspoon).
    2. Place green onions on grill. Grill 5–6 minutes, turning often, until grill-marked and very tender. Remove and let stand 5 minutes or until cool enough to handle, then chop finely.
    3. Place butter, salt, and pepper in bowl. Beat with electric mixer until fluffy. Add green onions, parsley, chives, oregano, Parmesan, lemon zest, and garlic paste; stir gently (fold) until blended. Serve on bread, if using, or use to top cooked meat.
    Chef's Tip: Roll leftover compound butter into a log, wrap in parchment paper, and cover tightly with plastic wrap. Freeze up to 1 month.

Amount per 1⁄12 recipe serving: Calories 90, Total Fat 9g, Sat Fat 5g, Trans Fat 0g, Chol 25mg, Sodium 220mg, Total Carb 1g, Fiber 0g, Total Sugar 0g, (Incl. 0g Added Sugars), Protein 2g, Vitamin D 0%, Calc 4%, Iron 0%, Potassium 0%