New This Month

Basil Butter


Try this sweet-and-peppery butter on broiled or grilled white fish, on grilled steak or chicken, on corn on the cob or boiled potatoes, or with boiled green beans or peas.

  • 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


  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.

Reviews Add a comment

    17 MAY, 2017
    I would like this. But a better butter is using 1 stick of butter, and 8 oz softened cream cheese with a minced clove of garlic, with the basil, salt, and pepper. You could also swap out the basil for tarragon, thyme, or parsley.