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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.
- 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.