Herb Butter Recipe

Cooking Up Memories
by Cooking Up Memories
16 servings
15 min

This delicious Herb Butter Recipe is full of flavor that's created with savory garlic, fresh and dried herbs and it has a little kick from the red pepper flakes.

Not only is it super easy to make, it can be used so many different ways to brighten up all your weekday dinners or even your Thanksgiving turkey!

Find more recipes from Cooking Up Memories.


  • It's so easy to make and there are a ton off different ways to use the butter.
  • The compound butter will keep in the fridge for up to 5 days.
  • And you can freeze this butter for up to 6 months. For the best results, store in an airtight container.


Pasta - Cook your favorite type of pasta as directed. Next, toss 1 - 2 tablespoons of the butter with the pasta. Finish with a sprinkle of Parmesan cheese and you'll have the perfect dinner for one.

Fresh Vegetables - An easy way of elevating fresh or frozen vegetables is to add garlic herb compound butter.

Red Meats - Create a restaurant style steak with a dollop of herb butter.

Fresh Bread - Sourdough bread or any bread for that matter will be elevated with a slather of homemade butter. I'm obsessed with adding this butter to dinner rolls and making garlic bread with it.

Baked Potato or Sweet Potatoes - An absolutely great way to add fresh flavor to any type of potato.

Thanksgiving Turkey - One of the most delicious ways to use herbed butter is on a turkey. If you feel like the garlic would be too strong for a holiday bird, you can reduce the amount or leave it out altogether.



Use a good quality butter like my favorite Land O Lakes. Kerrygold and Organic Valley are other good choices. You can use either salted or unsalted stick butter. Pro Tip - Be sure that the butter is softened before starting to mix the ingredients.

Fresh Herbs

Fresh parsley and fresh rosemary give this delicious compound butter so much flavor. Be sure to mince both the parsley and rosemary very finely.

Dried Herbs

When you don't have a garden full of fresh herbs, dried thyme and basil will give you the flavor your looking for when paired with fresh parsley and rosemary.

Red Pepper Flakes

The difference between red pepper flakes and chili flakes is the chili flakes are made with one kind of chili, while crushed red peppers are made with various peppers. Either will work when making herb butter.

Fresh Garlic

Fresh garlic is an important ingredient in this recipe and you can even roast the garlic for a milder flavor.

If you want to use garlic powder, start with 1 teaspoon and then give it a taste to see if you need more.


  • In a medium-sized bowl, mix room temperature butter, fresh and dried herbs, crushed garlic, and red pepper flakes.
  • Once you have all the ingredients mixed, either serve immediately or form a log shape with the butter mixture by using a piece of plastic wrap. Twist the ends of the plastic wrap to seal. Freeze for two hours in order to slice the butter.



Butter can stay out for 1 - 2 days, but any longer is not recommended.


Classic Marinara Sauce
Fresh Basil Pesto
Creamy Cajun Sausage Pasta

If you make this recipe, please let me know! I'd love to hear how it turned out in the comments below.

Recipe details
  • 16  servings
  • Prep time: 15 Minutes Cook time: 0 Minutes Total time: 15 min
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  • 1 cup Softened Butter Salted
  • 1/4 cup Fresh Parsley Minced
  • 1 Tbsp Fresh Rosemary Minced
  • 1 tsp Dried Basil
  • 1 tsp Dried Thyme
  • 3-4 Cloves Crushed Garlic
  • 3/4 tsp Red Pepper Flakes

In a medium-sized bowl mix room temperature butter, fresh and dried herbs, crushed garlic and red pepper flakes.
Mix all of the ingredients. Either serve the butter immediately or form a log using a piece of plastic wrap. Freeze for two hours in order to slice the butter.
  • Make a big batch by doubling the recipe.
Cooking Up Memories
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  • BJL BJL on Feb 25, 2022

    How long will this keep in refrigerator?

    • As long as any other butter. Just depends on how quickly your household uses butter. This is wonderful over roasted or steamed vegetables as well as any meat or fish. When I make it, I usually use it up within a week. But I cook every day for a group of people. If just cooking for myself, I would freeze some and keep some in the fridge.

  • Darlene Smith Darlene Smith on Feb 25, 2022

    If you put it in a gallon bag and smush it to the bottom and freeze it in the bag then you can cut off chunks as needed.

    • Shirley Hearn Shirley Hearn on Feb 26, 2022

      I like your idea of the gallon bag for freezing. I have been rolling the herb butter into a roll in plastic wrap, chilling and then slicing into slices. I then freeze the slices in a gallon bag and can take out individual slices when I need them.