Garlic Butter Parm Recipe

Prepare ingredients

Peel and finely mince 6 garlic cloves. Finely chop the parsley. Grate the Parmesan if not pre-grated. Measure out butter, olive oil, and other seasonings so they are ready to use.

Melt butter gently

In a medium saucepan or skillet over low heat, combine 1 cup unsalted butter and 1 tablespoon olive oil. Warm slowly until the butter is fully melted but not simmering or browning (about 2–3 minutes).

Infuse garlic

Add the minced garlic to the melted butter and oil. Keep the heat low and cook, stirring frequently, until the garlic becomes fragrant and softened but not browned, about 1–2 minutes. If garlic begins to brown, remove the pan from the heat briefly to cool.

Season and finish

Stir in 3 tablespoons chopped parsley, 3 tablespoons freshly grated Parmesan, 1 teaspoon lemon juice, 1 teaspoon Kosher salt, 1 teaspoon freshly ground black pepper, and 1/4 teaspoon red pepper flakes. Continue to cook on the lowest heat for 30–60 seconds to melt the cheese and marry the flavors. Taste and adjust seasoning (add more salt, pepper, or lemon juice as desired).

Cool slightly and store or serve

Remove from heat. Use immediately while warm, or let cool to room temperature then transfer to a jar and refrigerate for up to 10 days. Reheat gently before using so the butter becomes pourable again.

To serve, spoon the garlic butter over pasta, roasted or steamed vegetables, grilled seafood, steak, or toasted bread. Sprinkle additional 1/4 cup grated Parmesan and 1 tablespoon chopped parsley over the finished dish. Serve with lemon wedges to squeeze over just before eating.