Basil Butter

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
Basil Butter

Source: Everyday Food, June 2006


  • 1 cup (2 sticks) butter, room temperature
  • 1/2 cup finely chopped fresh basil
  • Coarse salt and ground pepper


  1. In a small bowl, combine butter and fresh basil; season generously with coarse salt and ground pepper. Stir until combined.

  2. 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.

Cook's Notes

To store, refrigerate, wrapped in waxed paper, up to 1 week.


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