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 Basil Lemon 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 layer of yumminess!
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 more great condiment recipes for you to enjoy…😀
– Homemade Dijonnaise
– Homemade Horseradish
– Thai Yellow Curry Paste
– Zippy Ranch Dressing
– Sweet & Savory Homemade Ketchup
– Enchilada Sauce
– Homemade Balsamic Glaze
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.
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