Wednesday, July 13, 2011
cool kitchen: basil butter
our raised garden has spoiled us with a plethora of basil. and, i love basil. but i'm struggling for new ways to use it. i'm a planner, so i've been trying to find ways to carry the summer crop into the fall + winter months for continued enjoyment.
stumbling across this recipe for basil butter was just the inspiration i needed for the recent harvest. it is super easy + super yummy. it freezes easily for use later in the year + could also make nice gifts to have on-hand. besides, with no requirement for heat, this wouldn't require me to work up a sweat in the kitchen to prepare!
1/2 pound of unsalted butter, softened
1 1/2 cups of loosely packed fresh basil
1/2 teaspoon garlic salt
1 tablespoon minced garlic
1 fresh lemon
In a food processor, chop the basil. Add the softened butter (in small chunks), garlic salt, minced garlic, and juice from 1/2 lemon. Combine until smooth. Add ground pepper + sea salt to taste; combine until smooth.
Drop rounded spoonfuls onto a lined cookie sheet (or pie plate if your freezer space/shape dictates like mine). Let dollops freeze for several hours, until hardened.
Once frozen, remove the dollops of butter from the cookie sheet/pie plate + store in freezer bags.
The butter is divine on toasted bread + is an easy instant seasoning for chicken, fish, veggies, + steaks.