How to Make Basil Butter

How to Make Basil Butter

How to Make Basil Butter

One of the many herbs I grow in my garden each year is basil. My family can’t get enough of it for pesto, in sauces, capresse salads and more! Today, I am going to share with you how to make basil butter so you can enjoy this delicious herb all year long.

I love making basil butter to not only freeze for winter, but to spread on hot, fresh made french bread as well. You can use it on pizza dough; just brush it on before baking. Use it to top hot rolls or biscuits out of the oven. I also like tossing fresh hot pasta with basil butter, and a few chopped tomatoes for a quick lunch.

Another great use for basil butter is melting into mashed potatoes or in croquets.

It’s great as a spread on sandwiches like grilled cheese, too!

Here’s how to make some for yourself! First, you want to start with room temperature butter (salted preferred) and fresh picked and washed basil. Or, you can grab some from the farmer’s market or grocery store. It’s best if it’s fresh, and room temperature. I found that “cold” basil makes it really hard to chop up.

Add the softened butter to the food processor.

You can also use a mixer, but you will need to chop the basil first. As the butter is processing, add the basil. Process for 2-3 minutes, 20 to 30 seconds at a time to incorporate all the ingredients. It can get a bit “mushy” at first, and you may need to move the butter around a bit manually to help get it all incorporated. You don’t want it to go too long in the processor at any one time, or you risk melting the butter. You only want it soft, not melted.

You can freeze for up to a year, or use right away. Viola! Basil Butter! Have you made basil butter before? What did you use it on? Be sure to pin this for later.

Original article and pictures take thehomesteadinghippy.com site