- 1-1/2 cups loosely packed fresh basil leaves
- 1 cup butter, softened
- 1 teaspoon lemon juice
- 1 teaspoon seasoned pepper
- 1/2 teaspoon garlic salt
- Hot cooked corn on the cob
- Place basil in a food processor; cover and process until coarsely chopped. Add the butter, lemon juice, seasoned pepper and garlic salt; cover and process until blended. Serve with corn. Refrigerate leftovers up to 1 week or freeze up to 3 months. Yield: 1-1/2 cups.
Originally published as Basil Butter in Backyard Living August/September 2007, p55
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