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Basil Butter


The basil butter recipe comes from the Cafe Flora Restaurant cookbook.  It was very easy to make and so good that I think it would make cardboard taste delectable.

You can spread this butter over some fresh bread or, as suggested in the cookbook, over some hot corn on the cob. Or, make it for a colorful vegetable saute [2] or English Pea pancakes [3].

Basil Butter
Cafe Flora Cookbook [4]

Note: The amounts below reflect the recipe cut in half. I have a small food processor and really didn’t need to have the equivalent of two sticks of butter. One stick is plenty for my uses.

1 stick unsalted butter, at room temperature
1 clove garlic, minced
1/2 small shallot, minced
2 T finely chopped Italian parsley
5 big basil leaves, finely chopped
1/2 teaspoon salt
1 1/2 teaspoons freshly squeezed lemon juice
A few cranks of freshly ground pepper

Combine all the ingredients in a food processor.

Process until compeltely mixed, scraping down the sides of the bowl if neccessary.

Shape the butter. Roll the butter into a log about 2 inches in diameter using plastic wrap or parchment paper to help you roll it. Twist each end tightly, and refrigerate until firm. (About one hour.)