My Recipe Box

Basil Butter

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Yields 1/2 cup seasoned butter.

  • To learn more, read:
    Make Room for Basil
  • by from Fine Cooking
    Issue 79

Basil butter is especially delicious made with sweet basil. I keep it on hand for adding a touch of basil flavor to just about anything. Try stirring it into hot pasta, polenta, or mashed potatoes; tossing it with cooked vegetables; melting it over grilled meats; or serving it softened, with bread. This recipe can easily be doubled.

  • 1/2 cup unsalted butter, softened at room temperature
  • 1/2 cup finely chopped sweet basil
  • 1 tsp. minced garlic
  • 1/2 tsp. freshly grated lemon zest
  • 1/2 tsp. ground white pepper
  • Kosher salt

In a bowl, combine the butter, basil, garlic, lemon zest, white pepper, and 1/2 tsp. kosher salt and mash with a spoon until well combined.

Use immediately as a spread for corn on the cob, grilled vegetables, or dinner rolls. Or use plastic wrap to shape the basil butter into a log, tightening the ends as if it were a sausage. Refrigerate until very firm. Slice into 1/4-inch-thick coins and melt over just-off-the-grill chicken or pork cutlets, fish fillets, or vegetables.

Make Ahead Tips

The butter will keep in the refrigerator for up to two weeks or in the freezer for a month.

nutrition information (per serving):
Size : per 1 Tbs.; Calories (kcal): 100; Fat (g): fat g 11; Fat Calories (kcal): 100; Saturated Fat (g): sat fat g 7; Protein (g): protein g 0; Monounsaturated Fat (g): 3; Carbohydrates (g): carbs g 0; Polyunsaturated Fat (g): 0; Sodium (mg): sodium mg 70; Cholesterol (mg): cholesterol mg 30; Fiber (g): fiber g 0;

Photo: Scott Phillips

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