Prep 15 mins
Cook 0 mins
Recipe from the Aug/Sept 2013 Taste of Home Magazine. Recipe submitted by Emily Chaney. She noted that it is "wonderful on top of grilled meats, tossed in pasta and spread on bread"
- 1 1⁄2 cups basil leaves, fresh, loosely packed
- 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 and processs until blended.
- Transfer to a sheet of plastic wrap and shape into a log. Refrigerate up to a week or wrap securely and freeze.