I make this tasty butter during the growing season and often freeze for later use. When veggies are sauteed in the herb-butter, the basil tastes as fresh as if it just came out of the garden. —Emily Chaney, Penobscot, Maine
Total TimePrep: 15 min. + chilling
- 1-1/2 cups loosely packed fresh basil leaves
- 1 cup butter, softened
- 1 teaspoon seasoned pepper
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic salt
- Place basil in a food processor; pulse until chopped. Add remaining ingredients; process until blended.
- Transfer to a sheet of plastic wrap; shape into a log. Refrigerate up to one week or wrap securely and freeze for longer storage. Unwrap and slice to use with seafood, poultry, vegetables, pasta and bread.
Nutrition Facts1 tablespoon: 35 calories, 4g fat (2g saturated fat), 10mg cholesterol, 58mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 0 protein.
Originally published as Basil Butter in Country August/September 1993
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