Ingredients 2 tablespoons vinegar (any, prefer sherry) 1 tablespoon fresh lemon juice 3/4 cup chopped flat leaf parsley 3 tablespoons chopped fresh oregano leaves 2 garlic cloves, roughly chopped Pinch red pepper flakes (optional) 2 sticks (1 cup) unsalted butter, room temp Salt
Place the vinegar, lemon juice, parsley, oregano, garlic and red pepper flakes in a food processor and pulse until finely chopped. Transfer the mixture to a piece of cheesecloth or a kitchen towel and wring out the excess liquid. Place the mixture in a small bowl and stir in the butter.
Transfer the chimichurri butter to a sheet of plastic wrap and shape it into a log. Wrap in plastic wrap and refrigerate until it has hardened.