It’s been ages since I last posted, so what better way to say hello again, than with this very easy and vibrant recipe for basil butter. If you have a massive crop of basil then this is a wonderful way to use it up. The butter freezes really well, so jar it up and store some away for a later day. It’s great on fresh bread, mixed into pasta, use for sandwiches, add to steaming corn on the cob, or roasted vegetables. It’s delicious with boiled potatoes, used in risotto and a great condiment to your BBQ. Enjoy!
Ingredients
160 g Basil Leaves
1 lemon, just the juice
500 g Butter, at room temperature
2 Tsp Salt
Method
Take the basil leaves and chop roughly, then blend with the lemon juice using a hand blender or small mixer. The trick is to be quick and thorough. The quicker the basil is blended, the green it will keep. Blend to a rough paste, it’s fine if there are still small pieces in the blend. In a bowl add the room temperature butter, the basil paste and salt and mix with a wooden spoon or hand mixer. Divide the butter into 3 small, clean jam jars and refrigerate or freeze. The butter will keep for at least a week in the fridge.
One Response
Ashley
This is absolutely delicious and great for summer!