Prep 5 mins
Cook 0 mins
This recipe came from a 2006 issue of Home Cooking magazine. I want to put it here for safekeeping to use when the basil is ready.
- 1⁄2 cup butter, softened
- 2 tablespoons minced fresh basil
- 1 tablespoon grated parmesan cheese
- 1⁄2 teaspoon garlic powder
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon pepper
- Stir all ingredients together in a small bowl until combined. Use immediately or refrigerate. If you would like to make it into pretty pats of butter you can place the butter mixture in the middle of a large piece of plastic wrap. Shape into a log and refrigerate. Slice the cold butter into desired thickness.