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A Better Butter: A MINTspired Chimichurri Butter

15 Minutes, Plus Chilling Time



We've all been cooking at home for a year. It's not uncommon to be bored of the cooking process or flavors you may regularly cook with. I'm not sure if it was pregnancy exhaustion or quarantine fatigue but either way, I felt this burnout big time.

Something I found helpful and a method I encouraged clients to utilize was updating their accouterments - their sauces, add-ons, flavor enhancers. It's one of the reasons I added "The Dressing Diaries" as a resource on my site. Accouterments are a simple way to add new macro and micronutrients to your diet and encourage you to add variety without too much effort.

So, when my new friend and personal chef shared some fresh mint with me last week, I felt inspired to utilize my creative muscles and put this green ingredient to good use. We had already purchased two ribeyes for dinner which we typically complete with a dollop of butter and sea salt. But with fresh mint in my hand, I was energized to add some more springtime spirit to our Friday night dinner. Find the recipe for my MINTspired Chimichurri Butter in my Nutrition Toolbox.

A Better Butter: A MINTspired Chimichurri Butter

How to make:

Step one: Bring the water and salt to a boil. This process will be quick since there is little liquid. Let sit while you prepare the additional ingredients.

Step two: In a food processor, combine cilantro, oregano, mint, garlic, red pepper, red wine vinegar, and olive oil until mixed well. Add the saltwater mixture and process once again. Finally, add the softened butter until all ingredients are evenly mixed. Place in a small bowl or roll this mixture into a log on parchment paper, and place in the freezer for 15 minutes like I did here. Serve with bread or meats or your favorite Budha bowl. Hell, have it by itself.


  • 1 cup of water

  • 1 teaspoon of salt

  • 1 cup of fresh cilantro

  • 1 tablespoon of fresh oregano

  • 1/4 cup of fresh mint

  • 4 large cloves of garlic

  • 1 teaspoon of crushed red pepper

  • 1 tablespoon of red wine vinegar

  • 2 tablespoons of olive oil

  • 1 stick or 8 tablespoons of softened butter

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