Combine butter, salt, black pepper, and red pepper in a medium-sized bowl.; whisk until smooth. Add chives parsley, 1 teaspoon lemon zest, 1 tablespoon lemon juice, and Parmesan; whisk until blended.

​Note: Leftover butter will keep in the refrigerator for 1 week, or roll into a log in a piece of plastic wrap and freeze. Cut off pieces as needed.