14 Jul Basil Compound Butter
Basil Compound Butter
Faced with a mound of leftover stunning farmers market basil and lack of desire to make another pesto or caprese, I decided to go indulgent and make one of my favorite indulgences: compound butter. Basically, it's just softened butter mixed with any number of fresh herbs and seasonings and then chilled to re-form. Use as flavor-packed way to instantly (and fancily) enhance your roasted veggies or bread basket. I used both purple and green basil for looks, but you can just use green if purple is unavailable.
- 1/2 Cup High Quality Humane Butter, softened to room temperature (not melted, just soft)
- 1 Cup Basil Leaves, Packed, and Finely Chopped
- 1 Garlic Clove, Finely Minced on a Microplane
- 1 Tablespoon Lemon Zest
- Pinch Sea Salt
- Mix all ingredients together in a bowl, combining well (You can use a hand mixer, but I like to use a rubber spatula as to not break down the ingredients, just gently fold them together until thoroughly combined).
- Shape into a log, roll in plastic wrap and twist both ends tightly. Place in fridge (or freezer if pressed for time) until butter has re-set. About 30 minutes.
- Unroll and let soften if serving with bread, or slice and serve on top of hot roasted veggies.
- Easily make this vegan by replacing with your favorite dairy free butter
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