Better Butter

Better Butter

Thanks to the bottom of the jar

So I’ve been working on a project where I cook a meal from every country. It’s been so much fun, and I’ve been learning a lot! (You can follow along here.) Recently, I made choripán from Argentina, and part of that recipe included chimichurri. It was TOO GOOD.

After dinner, I had a little chimichurri leftover. I mixed it with some unsalted butter, which was definitely genius. This morning I smeared my chimichurri butter on a sesame seed bagel, and it was divine—breakfast time me would like to thank dinner time time me.

Whenever you have little bits of any sauce or jam leftover—when it’s not really enough to use, but you don’t want to throw it away—the answer is always to mix it with butter. Trust me, you won’t regret it.