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    You are in: Home / Recipes / Basil Butter Recipe
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    Basil Butter

    Basil Butter. Photo by Boomette

    1/5 Photos of Basil Butter

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Lavender Lynn's Note:

    This recipe is from Canada and from All recipes. Posted for ZWT4.

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    Units: US | Metric


    1. 1
      Place garlic, basil and pepper in the bowl of a food processor.
    2. 2
      Process until the garlic is in small bits.
    3. 3
      Add the butter, and process just to mix together.
    4. 4
      Spoon into container, and refrigerate until firm.

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    Ratings & Reviews:

    • on October 18, 2010


      This is so yummy. I made half the recipe for the 2 of us. I toasted some bread and put this butter on it and put it back to broil a few minutes. It was so good. And we still have leftover for the next days :) Thanks Lavender Lynn :) Made for PRMR tag game

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    • on January 18, 2010


      Love this! Now I know what I'll do when I have an abundance of fresh basil. Didn't have any fresh garlic in the house so I used a teaspoon of garlic powder instead. Thanks for posting!

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    • on January 31, 2009


      WOW! :) Fabulously flavoursome, SO easy to prepare and an absolute must-try recipe if you love garlic and basil. Since we have a healthy little basil plant at the moment, I made a double quantity, which we've enjoyed so far on BLT sandwiches and in mashed potatoes. I'm looking forward to also using it on pasta. Like Diana #2, I'll be making this regularly to have in the fridge for use at all times. Thank you so much for posting this recipe, Lynn. Made for 1-2-3 Hit Wonders.

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    Read All Reviews (5)


    Nutritional Facts for Basil Butter

    Serving Size: 1 (8 g)

    Servings Per Recipe: 30

    Amount Per Serving
    % Daily Value
    Calories 55.0
    Calories from Fat 55
    Total Fat 6.1 g
    Saturated Fat 3.8 g
    Cholesterol 16.2 mg
    Sodium 43.6 mg
    Total Carbohydrate 0.1 g
    Dietary Fiber 0.0 g
    Sugars 0.0 g
    Protein 0.1 g

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