Lemony Parsley Butter

Name: Lemony Parsley Butter
Prep time: 10 min
Total time: 10 min
Yield: ½ cup butter
Cuisine: American
Ingredients: ½ cup (1 stick) unsalted butter, at room temperature; ½ cup (30 g) chopped fresh flat-leaf parsley; 2 teaspoons finely grated lemon zest; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper

Published November 12, 2026

Cooking Club Team · 10 min

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Creamy lemony parsley butter in a ceramic ramekin with fresh parsley and lemon

This bright, savory compound butter is an easy way to use fresh herbs. Stir it into scrambled eggs, melt it over warm grains or vegetables, spread it on toast, or add a spoonful to fish or chicken.

THE RECIPE

Lemony Parsley Butter

Prep10 min

Cook0 min

Total10 min

Makes½ cup

Ingredients

½ cup (1 stick) unsalted butter, at room temperature
½ cup (30 g) chopped fresh flat-leaf parsley
2 teaspoons finely grated lemon zest
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Instructions

Place the softened butter, chopped parsley, lemon zest, kosher salt, and black pepper in a small bowl.
Mix thoroughly until the parsley, zest, salt, and pepper are evenly distributed through the butter.
Use immediately, or transfer to a sealed jar and refrigerate for up to 2 weeks.

Tips and Storage

Let the butter soften fully so the herbs mix in evenly.
Flat-leaf parsley gives a clean, fresh flavor, but soft herbs such as basil, tarragon, oregano, or thyme also work well.
Use a microplane for fine lemon zest without the bitter white pith.
Store in a tightly sealed jar in the refrigerator for up to 2 weeks.

Recipe adapted from the cookbook page supplied by the site owner; directions rewritten with AI assistance. Featured image: AI-generated food photography.

Side Dish No-Cook