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Basil Butter

I make this tasty butter during the growing season and often freeze for later use. When veggies are sauteed in the herb-butter, the basil tastes as fresh as if it just came out of the garden. —Emily Chaney, Penobscot, Maine
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    1 cup


  • 1-1/2 cups loosely packed fresh basil leaves
  • 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; process until blended.
  • Transfer to a sheet of plastic wrap; shape into a log. Refrigerate up to one week or wrap securely and freeze for longer storage. Unwrap and slice to use with seafood, poultry, vegetables, pasta and bread.
Nutrition Facts
1 tablespoon: 35 calories, 4g fat (2g saturated fat), 10mg cholesterol, 58mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 0 protein.

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