Basil Lemon Butter
David and I grow Fresh Herbs on our patio and each year there’s a mandatory list when it comes to our garden. There are certain herbs that need to be planted yearly no matter what and they are; basil, rosemary, thyme, oregano, chives, sage, tarragon, and Parsley. When these are checked off our list, we can then add others we’d like to try.
When using fresh herbs, the enhancement of flavor is absolutely amazing! I love them all but there are a couple that are my favorites and one of them is basil. It’s such a beautiful aromatic herb and it’s used worldwide in many cuisines. I like cooking with it and when the end of the season comes, I freeze some so I can use it later on in our recipes.
The most popular use for it is Pesto but there are other ways to use this herb. Each year I make my Basil Lemon Butter and freeze it for other recipes. It’s an amazing way to enrich a dish and the flavor is fabulous! It tastes just like freshly made even after a few months in the freezer.
I use this butter for poultry, sauces and so on as well as on its own with fresh baked bread. Every time I cook a Turkey, I spread some under the breast and then rub the rest on the skin. It gives it an incredible flavor!
This Basil Lemon Butter is extremely quick to make and you can enjoy this savory recipe all year round. At the end of the season, do yourself a “flavor favor” and make this tasty condiment… you’ll love it! Here are a few more butter recipes you have to add to your folder; Cranberry Butter, Garlic Herb Butter, Strawberry Butter, and Chive Butter.
Bon Appétit!
Here are some other great condiment recipes for you to enjoy…
– Homemade Horseradish
– Thai Yellow Curry Paste
– Zippy Ranch Dressing
– Sweet & Savory Homemade Ketchup
– Enchilada Sauce
– Homemade Mayonnaise
and for even more condiment recipes, click on this link… Recipe Category • Condiments
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Basil Lemon Butter
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Ingredients
- 1 1/2 cups loosely packed fresh basil leaves tips & tricks
- 1/2 cup (1 stick) butter, softened tips & tricks
- 1/2 tbsp. freshly squeezed lemon juice, or more to taste tips & tricks
- 1 tsp. freshly ground black pepper (I always use mixed peppercorns)
- 1 tsp. fresh parsley, finely chopped tips & tricks
- 1/2 tsp. garlic salt
Directions
- In the bowl of a food processor, add the basil and process until finely chopped. Transfer to a stainless steel bowl
- Add butter, lemon juice, freshly ground black pepper, parsley and garlic salt. Using a hand mixer, process until very well combined.
- Spoon the butter into a silicon mold or use an ice cube tray. Level the butter and tap the the mold (or tray) on the counter to compact the butter mixture.
- Transfer to the freezer until the butter gets hard, about 2 hours.
- When hard, remove from the mold, wrap them individually in cling film and store the cubes into a re-sealable freezer bag. Transfer them back to the freezer until needed.
Notes
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