Pair this flavorful butter with shrimp, scallops, beef or whatever else your taste buds desire!

Preparation

Blend oregano, chili flakes, garlic, parsley, lemon juice, vinegar and honey in a blender. While blending, drizzle in olive oil until fully incorporated.

In a large bowl, fold together chimichurri sauce and softened butter until fully incorporated.

Lay out parchment or wax paper, place compound butter in the middle, then shape into a log. Roll the paper over the log, twist the ends to secure and place in the freezer until firm. Once solid, you can pre-cut into rounds or keep whole.

Butter will keep in the fridge for about a month.