Basil Butter Recipes

Steps:

• In a small bowl, combine butter and fresh basil; season generously with coarse salt and ground pepper. Stir until combined.
• Transfer to an 11-by-10-inch piece of parchment or waxed paper. Roll into a cylinder, about 6 inches long and 2 inches in diameter; twist ends to seal. Refrigerate until very firm, about 2 hours. To serve, unwrap and slice crosswise.

Steps:

• In a food processor, chop the basil. Add butter, lemon juice and pepper; blend until smooth.
• Drop by half-tablespoons onto a cookie sheet; freeze.
• Remove from cookie sheet and store in freezer bags.
• Use to flavor chicken, fish, or vegetables, or as a spread for bread. Any other use you can think of is probably all right too.

Steps:

• 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.

Steps:

• Place garlic, basil, and pepper in the bowl of a food processor. Process until the garlic is in small bits. Add the butter, and process just to mix together. Spoon into container, and refrigerate until firm.

Steps:

• Puree 1/2 stick softened butter, 1/4 cup basil, the zest of 1 lemon, 1 garlic clove and a pinch of salt. Cook 4 ears of corn in boiling salted water until tender, about 4 minutes. Top with the basil butter and 3 tablespoons shredded parmesan; season with salt and pepper.

Steps:

• place all ingredients in bowl of food processor, blend until well combined.
• transfer butter to large sheet of aluminum foil, shape butter into into cylindrical tube. roll foil and twist end shut.
• freeze.
• use as needed.

Steps:

• Place basil in a food processor; pulse until coarsely chopped. Add butter, lemon juice, seasoned pepper and garlic salt; process until blended. Serve with corn.

Steps:

• Place basil leaves and garlic in a food processor; pulse until chopped. Add lemon juice, salt, and sugar; pulse to combine. Place butter into basil mixture and process until smooth.

Steps:

• Heat 1 tablespoon butter in a small saucepan, and add shallots. Cook briefly, and add basil and vinegar. Bring to a boil, and cook until reduced to 2 tablespoons.
• Add cream, and bring to a rapid boil. Cook this until reduced to 1/3 cup. Remove the sauce from the heat, and immediately add the remaining 4 tablepoons of butter, salt and pepper, stirring rapidly with a wire whisk.