You can serve this butter with hot crusty French bread or baked potatoes. Toss with hot, cooked pasta and Parmesan cheese or steamed vegetables. Try it on a grilled cheese with mozzarella, sliced tomatoes, and crumbled bacon.
- Process softened butter and garlic cloves in a food processor until smooth.
- Add basil leaves, and pulse 3 to 4 times or until basil is finely chopped.
- Store in the refrigerator up to 1 week, or freeze in airtight containers up to 4 months.
- If desired, shape butter into a log; wrap in wax paper, and chill.
- When firm, slice into smaller rounds, and freeze.
Nice and easy to put together. I made a half recipe and put in two cloves of garlic. I chopped both the garlic and the basil leaves roughly before putting them into the food processor, just to help it along. I baked fingerling potatoes in a foil packet on the grill tonight, and tossed them in this butter to dress them. Nice. Have leftovers. Will try it out on toast or noodles or something else this week. Thanks!
I made this twice, the first as per recipe but wasn't quite happy with it; the second time I crushed the garlic and chopped the basil with a double bladed metalucin (herb cutting knife) and mixed the butter in a bowl using a fork and found the texture to be better. Used in a french loaf and was enjoyed by all (had a little left over and will try over steamed vegetables. 1 cup of butter was 210 grams and 1/2 cup basil leaves 10 grams. Thank you Juenessa for another herbed butter recipe. Made for 123 Hit Wonders 2007B.
This smells wonderful, looks beautiful and tastes great. I added some to leftover rice, and what a great flavor! Will try next with some ramen noodles (they can ALWAYS use some jazzing up!), and also with some French/Italian bread. KEEPER!