A simple chive butter that makes everything taste better.
Green, garlicky, and ready in minutes.
This chive butter is one of those small things that instantly upgrades a meal. It’s creamy, salty, lightly garlicky, and full of fresh chive flavor, with that naturally beautiful green color.
It takes just a few minutes to make, and once it’s in your fridge, you’ll find yourself adding it to everything – from warm bread to roasted vegetables, eggs, fish, or meat.
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What You Need (Chive Butter Ingredients)
- 200g soft butter (room temperature)
- 1 to 1½ packs chives (a big handful)
- 1 small garlic clove
- Salt, to taste
Very simple ingredients, so each one matters. Use good butter, fresh chives, and go easy on the salt at first – you can always add more later.
How to Make Chive Butter
- Wash the chives well and dry them as much as possible. This step is important – too much water will affect both texture and flavor.
- Add the chives to a small food processor and chop them on their own until very fine. This helps release more flavor and gives the butter that vibrant green color.
- Add the soft butter.
- Finely grate in the garlic so it blends smoothly without chunks.
- Add salt.
- Pulse in short bursts until just combined. Scrape down the sides if needed. Try not to overprocess – the butter can warm up and turn greasy.
- Taste and adjust salt. At this point, you can mix with a spatula instead of blending more.
How to Shape & Store Chive Butter
You’ve got two easy options here:
- Serve it soft:Â Just spread it onto a plate with a spatula. It looks rustic and really pretty, especially with a little extra chive on top.
- Make a butter log:Â Transfer onto parchment paper, roll into a log, twist the ends (like a candy), and refrigerate until firm. Slice as needed.
Store in the fridge for up to a week, or freeze for longer storage.
Uses for Chive Butter
This is where this garlic chive butter really shines – it works with almost everything:
- Spread over warm bread or toast
- Melted over roasted potatoes or vegetables
- Added to eggs or used to cook them
- Finished over fish or steak
- Mixed into rice, pasta, or even simple grains
It’s one of those small additions that makes a simple meal feel complete.
Tips for the Best Chive Butter
- Dry the chives well – this makes a big difference
- Chop the chives first, before adding butter, for better color and flavor
- Don’t overblend – short pulses are key
- Start light with salt and adjust at the end
More Recipes to Try
If you like simple, flavor-packed additions like this, you might also like:
- My green tahini (perfect drizzle for veggies and bowls)
- My zhoug recipe for a spicy herb kick
- My how to make labneh for something creamy and tangy
- My roasted veg pasta to use this butter as a finish
This chive butter is one of the easiest ways to add flavor without extra work. Keep a log in the fridge and you’ll always have something ready to upgrade whatever you’re cooking.
Chive Butter (Garlic Chive Butter Recipe)
Equipment
- Small food processor (or hand chopper)
Ingredients
- 200 g butter, softened (room temperature)
- 1 pack fresh chives (a big handful), washed and well dried
- 1 small garlic clove, finely grated
- Salt, to taste
Instructions
- Wash the chives and dry them very well.
- Add the chives to a small food processor and chop until very fine.
- Add the softened butter, salt and grate in the garlic clove.
- Pulse in short bursts until just combined, scraping down as needed. Do not overprocess.
- Taste and adjust salt if needed.
Notes
- Make sure the chives are dry to avoid a watery texture.
- Chop the chives before adding butter for better color and flavor.
- Avoid overblending – the butter can soften too much and lose texture.
- You can finish mixing by hand with a spatula if needed.
Storage
Store in the fridge for up to 1 week.For longer storage, shape into a log, wrap well, and freeze. Slice as needed.
