Choose basil that has not yet flowered. The leaves should be uniformly green, crisp, and free of black spots; the stems should be tender, not woody.
- Yield: Makes 1 cup
Source: Everyday Food, June 2006
- 1 cup (2 sticks) butter, room temperature
- 1/2 cup finely chopped fresh basil
- Coarse salt and ground pepper
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.