Savory Green Onion and Parmesan Butter

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Dive into the world of gourmet spreads with this easy Green Onion and Parmesan Butter recipe. With only 4 ingredients and a couple of minutes this butter is a perfect addition to bread, biscuits, savory dishes, and so much more!

We are coming hot with another homemade butter recipe today! I have been LOVING making my own butter recently and have been having a ton of fun with different variations and flavors.

Butter with parmesan, green onions and black pepper is a savory twist on just your average salted butter - not that there is ANY wrong with plain butter - we love it around here with all this Southern cooking! Green onions offer a gentle, zesty bite, while the Parmesan lends a salty, bold depth of flavor. Together, these ingredients elevate the butter to a gourmet spread that's both flavorful and versatile. I have been using it all the time on garlic-roasted smashed potatoes - YUM!!

A piece of sourdough toast with green onion butter smeared on with the butter log in the background.

This parmesan butter couldn’t be easier to make! You can use store-bought butter or homemade butter. Make sure it's softened up before adding parmesan cheese, sliced green onions, and a hint of freshly cracked black pepper. Once it's mixed up, let it firm up in the fridge to marry the flavors together before serving with your favorite dishes.

As a Southern cook, we absolutely love a good butter spread on all the things! Butter is the backbone of so many countless classic Southern dishes, from Cast Iron Skillet Buttermilk Biscuits, Homemade Yeast Rolls to savory Cast Iron Skillet Cornbread. A well-crafted butter spread not only captures the essence of Southern hospitality but also adds a layer of richness and warmth to any meal!

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Why You’ll Love This Recipe
Ingredients You’ll Need
How To Make Green Onion & Parmesan Butter
Recipe Tips
Variations
Storing & Freezing
FAQ
More Easy Condiment Recipes
Recipe

Why You’ll Love This Recipe

Unlike store-bought flavored butter, this recipe guarantees a zestiness achievable with freshly grated Parmesan and crisp green onions.
Whether slathered on a warm biscuit melted over grilled steak or swirled into pasta, this onion butter adapts beautifully to enhance a variety of dishes.
With only four ingredients and a few minutes of prep, you can whip up a gourmet condiment that elevates everyday meals without any special cooking skills.
This homemade butter easily becomes a thoughtful gift for foodie friends and family for the holidays or special occasions.

Sliced sourdough on a cutting board with a log of green onion and parmesan butter.

Ingredients You’ll Need

Butter (Storebought or Homemade) - this is the star of the show! You can use store-bought (any brand you like), or make your own and use that. I have done both and they both work great - just make sure to set out on the counter 30 minutes beforehand to soften a little to make it easier to mix everything in together.
Grated Parmesan - Introduces a sharp, savory kick, lending depth to the butter with its salty flavor. Use a microplane* to get a fine grate that mixes in nicely with the butter.
Green Onions - Bring a burst of fresh, oniony zest to the mix, adding both color and layered aromatic complexity. Use both the green tops and bottoms in this.
Cracked Black Pepper - Offers a gentle spicy warmth complementing the other ingredients. I keep the Costco black pepper with whole peppercorns and a grinder stocked in our home and use it for everything.

Green onions, parmesan and butter on a white table

How To Make Green Onion & Parmesan Butter

Soften the butter: Let the butter come to room temperature before using it for about 30 minutes. Once softened, add it to a medium-sized bowl.

Finely grate the cheese: With a microplane* or fine cheese grater*, grate parmesan and add to the bowl.

Grating parmesan cheese on a pink cutting board with a microplane. — Use a microplane grater to get a really fine grate on the parmesan cheese so that it mixes in easily with butter.

Add remaining ingredients: Finely chop the white ends and green tops of the green onions and add to the butter. Then add the freshly cracked black pepper.

Mix together: Using a rubber spatula, mix until all of the ingredients are evenly distributed throughout the butter mixture.

Clear bowls of butter, sliced green onions and parmesan cheese on a white table. — Add the softened butter to a large bowl.

A clear bowl mixing together green onion and parmesan cheese. — Use a small spatula to mix in the green onions, parm, and black pepper until evenly distributed throughout.

Store and serve: Place the butter in an airtight container in the fridge to firm up and develop its flavors. Enjoy!

Homemade butter wrapped in parchment paper in a log — Store in an airtight container in the fridge or form into a log and roll in parchment paper. Keep in the fridge until needed.

Recipe Tips

Ensure your butter is truly at room temperature before starting. Set out on the counter for 30-60 minutes prior to make sure it is soft and easy to mix.
Using a microplane for the Parmesan cheese ensures a finer grate, which will melt effortlessly into the butter, delivering a uniform flavor and texture.
Wash and pat dry the green onions thoroughly before chopping to prevent any excess moisture from affecting the consistency of the butter.
For the freshest taste, use whole black peppercorns and crack them just before adding to the mix, rather than using pre-ground pepper.
Before refrigerating, do a quick taste test on a piece of bread and adjust the seasoning if necessary; sometimes, a little extra salt or pepper can make all the difference.
Consider shaping the butter into a log using parchment paper, which not only makes for easy slicing but also presents beautifully if serving for guests.

Variations

Elevate the herbal notes by adding finely chopped fresh herbs such as rosemary, thyme, or basil, imparting a garden-fresh twist.
Grate in some lemon zest or a few drops of lemon juice for a citrusy undertone.
For a fiery kick, mix in a pinch of red pepper flakes or even a teaspoon of finely minced jalapeño.
If you're out of Parmesan or just want a different cheesy profile, try aged Asiago or Pecorino Romano for an equally savory touch.
Incorporate roasted garlic cloves mashed into a paste for a deeper, sweet, and aromatic garlic profile that complements the green onions.
For a richer, creamier texture, use half butter and half cream cheese as your base – ideal for spreading on bagels or crackers.
Finely chopped sundried tomatoes can add a tangy variation that pairs well with Italian dishes.
For a Mediterranean spin, incorporate minced olives and capers, creating a briney blend that's perfect for fish, poultry, or slathered on a rustic bread slice.

Storing & Freezing

Storing: Refrigerate the butter in an airtight container with a lid immediately after mixing. While the butter can last for up to 2 weeks in the fridge, it's best enjoyed within the first week for optimal freshness and flavor. Before serving, allow the butter to sit out for a few minutes to reach a spreadable consistency.

Freezing: Wrap the butter tightly in plastic wrap or parchment paper and then place it in a freezer-safe, airtight container or a resealable plastic bag, squeezing out as much air as possible. The butter can be frozen for up to 6 months. To use, transfer the butter from the freezer to the refrigerator and let it thaw for 24 hours.

FAQ

Can I use unsalted butter for this recipe?

If you choose to use unsalted butter, you might want to add a pinch of salt to enhance the flavors, but always taste first before adjusting.

I don't have green onions, can I use regular onions or chives?

Yes, you can. Regular onions will provide a stronger flavor, so use them sparingly - finely grate on a microplane about ¼ teaspoon of yellow onion. Chives will offer a milder, more delicate oniony taste similar to green onions - use about 1 tablespoon of freshly minced chives.

Can I use this butter as a base for cooking or just as a spread?

You can use it both ways. This butter is excellent as a spread for cheddar chive biscuits or crackers, but it also works beautifully when melted over vegetables meats or used as a base for sautéing and pan-searing dishes.

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