Parmesan Chive Butter

This post may contain affiliate links. Please read our disclosure policy.

This is an easy and quick recipe for parmesan chive butter. Use this homemade flavored butter for bread, steak, fish, potatoes or vegetables!

Parmesan Chive Butter

Parmesan Chive Butter is one of my favorite homemade butters. The others are Roasted Garlic Butter, Cinnamon Honey Butter and Strawberry Butter.

As you can see I like flavored butter a lot. If you guys haven’t tried making it yourself I highly recommend it. Here are several reasons why:

  • It’s easy and quick!
  • It’s tasty and addictive!
  • It’s so versatile!
Parmesan Chive Butter Ingredients

How to make chive butter with parmesan

First get a bowl that is large enough to hold your ingredients. Now place inside the soften butter, finely chopped chives and finely grated parmesan. Mix these with a fork until well combined. The butter will be soft at this stage but this is good as we need it to be easy to work with.

When you are done with mixing, you can give it a taste and add more chives or parmesan, if you feel like it. You could also add a pinch of black pepper but I do not do this.

The whole process, including chopping the chives will probably take about 5 minutes.

How to make a Parmesan Chive Butter

Where to use parmesan chive butter

There are endless possibilities. My favorite is spread it over a slice of sourdough bread. You can use it for Hasselback Potatoes, roasted, mashed or baked potatoes.

Add it to Vegetable Foil Packets or just spread some over grilled vegetables.

Parmesan Chive Butter on the bowl

How to store parmesan chive butter

You can wrap the butter into plastic wrap and roll it into a sausage or press it into a ramekin, cover with plastic wrap. Jar with a lid works also great.

Always store it sealed in the fridge and take out 10-15 minutes before serving/using. Now this time might also vary depending on the temperature in your kitchen.

Now if you are going to use this parmesan chive butter for example for mashed potatoes, you can use it right from the fridge. Just cut out as much as you need.

Because this butter contains fresh chives I don’t recommend keeping it in the fridge longer than a week.

Also make small batch (this recipe is perfect for it) rather than large if you know that you won’t be able to use it within a week.

By the way, some people also freeze this homemade chive butter but I haven’t tried it myself yet.

Homemade Parmesan Chive Butter Spread

Good to know

  • If you end up with a ton of chives and looking for ideas what to do with it, this post on how to preserve chives is quite helpful.
  • If you don’t have Parmesan, you can omit it or use grana Padano or pecorino instead. I personally love pecorino but it’s hard to get it where I live so parmesan is a great alternative. If using Pecorino, you might need to reduce its amount slightly as it is way stronger than parmesan.
Homemade Parmesan Chive Butter
Print Pin Rate
4.72 from 7 votes

Parmesan Chive Butter

This is an easy and quick recipe for Parmesan Chive Butter. Use this homemade flavored butter for bread, steak, fish, potatoes or vegetables!
Prep Time5 minutes
Total Time5 minutes
Servings: 8 Tbsp
Author: Julia

Ingredients

  • 1 stick Unsalted Butter at room temperature (110g)
  • ¼ cup Chopped Fresh Chives
  • cup Finely Grated Parmesan Cheese

Instructions 

  • Place all the ingredients in a bowl and mix with a fork/spoon until well combined.
  • Enjoy with bread, roasted or baked potatoes, steak….

Notes

  1. Use real butter and no butter substitutes.
  2. The amount of chives as well as Parmesan can be adjusted to your taste.
  3. Instead of Parmesan Grana Padano or Pecorino can be used. If you like more flavorful butter – use pecorino cheese. However this cheese is stronger and saltier so be careful how much you add in.
  4. This recipe can be easily doubled. However, because it contains fresh chives, I suggest making it in small portions, especially when you know you can’t use it within a few days.
  5. Store in a jar/ramekin or wrapped in plastic wrap in the fridge.
  6. When stored properly, this compound butter should last up to 1 week.

Nutrition

Serving: 1 tbsp, Calories: 119 kcal (6%), Protein: 1 g (2%), Fat: 12 g (18%), Saturated Fat: 7 g (44%), Cholesterol: 34 mg (11%), Sodium: 65 mg (3%), Potassium: 5 mg, Vitamin A: 445 IU (9%), Vitamin C: 0.7 mg (1%), Calcium: 50 mg (5%)
Course: Condiment
Cuisine: American
Did you make this recipe? I’d love to hear how it turned out! Leave a comment and rating below or tag me on Instagram @happyfoodstube.
LEAVE A COMMENT

RELATED POSTS

Condiments | Recipes
4.72 from 7 votes (2 ratings without comment)

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




10 Comments

  1. I love how fast this comes together and I can just taste the parmesan & chives in this. Yum! Can’t wait to try this.5 stars

  2. I love compound butters and this one will definitely be showing up at my house. I have a lot of chive plants in my garden and you can’t go wrong with Parmesan cheese.5 stars

  3. I love how I can use this butter with so many different foods. This is sure to make any dish more interesting.5 stars