Basil Herbal Butter Recipes

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BASIL BUTTER



Basil Butter image

I make this tasty butter during the growing season and often freeze for later use. When veggies are sauteed in the herb-butter, the basil tastes as fresh as if it just came out of the garden. -Emily Chaney, Penobscot, Maine

Provided by Taste of Home

Time 15m

Yield 1 cup.

Number Of Ingredients 5

1-1/2 cups loosely packed fresh basil leaves
1 cup butter, softened
1 teaspoon seasoned pepper
1 teaspoon lemon juice
1/2 teaspoon garlic salt

Steps:

  • Place basil in a food processor; pulse until chopped. Add remaining ingredients; process until blended., Transfer to a sheet of plastic wrap; shape into a log. Refrigerate up to one week or wrap securely and freeze for longer storage. Unwrap and slice to use with seafood, poultry, vegetables, pasta and bread.

Nutrition Facts : Calories 35 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 58mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

HERBED BASIL BUTTER



Herbed Basil Butter image

Add a wonderful basil flavor to your corn on the cob with this delicious butter spread. It is so easy and will taste great. -Emily Chaney, Penobscot, Maine

Provided by Taste of Home

Time 10m

Yield 1-1/2 cups.

Number Of Ingredients 6

1-1/2 cups loosely packed fresh basil leaves
1 cup butter, softened
1 teaspoon lemon juice
1 teaspoon seasoned pepper
1/2 teaspoon garlic salt
Hot cooked corn on the cob

Steps:

  • Place basil in a food processor; pulse until coarsely chopped. Add butter, lemon juice, seasoned pepper and garlic salt; process until blended. Serve with corn.

Nutrition Facts :

BASIL BUTTER



Basil Butter image

Delicious basil flavored butter recipe. I love this tossed into hot pasta or on grilled veggies and corn on the cob.

Provided by Janis Dee

Categories     Side Dish     Sauces and Condiments Recipes     Compound Butter Recipes

Time 10m

Yield 30

Number Of Ingredients 4

4 cloves garlic
15 leaves fresh basil
½ teaspoon freshly ground black pepper
1 cup butter

Steps:

  • Place garlic, basil, and pepper in the bowl of a food processor. Process until the garlic is in small bits. Add the butter, and process just to mix together. Spoon into container, and refrigerate until firm.

Nutrition Facts : Calories 55 calories, Carbohydrate 0.2 g, Cholesterol 16.3 mg, Fat 6.1 g, Protein 0.1 g, SaturatedFat 3.9 g, Sodium 43.7 mg

HERB BUTTER



Herb Butter image

Provided by Ina Garten

Categories     condiment

Time 5m

Yield 3/4 cup

Number Of Ingredients 8

1/2 pound (2 sticks) unsalted butter, at room temperature
1/4 teaspoon minced garlic
1 tablespoon minced scallions (white and green parts)
1 tablespoon minced fresh dill
1 tablespoon minced fresh flat-leaf parsley
1 teaspoon freshly squeezed lemon juice
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Combine the butter, garlic, scallions, dill, parsley, lemon juice, salt and pepper in the bowl of an electric mixer fitted with a paddle attachment. Beat until mixed, but do not whip.

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BASIL BUTTER (GARLIC HERB BUTTER) - CHAMPAGNE TASTES®
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2020-08-05 Add the basil, garlic, and salt to the butter. Beat the butter with the spatula to mix with the herbs. Continue until the herbs seem well-distributed …
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Ratings 2
Category Condiment
Cuisine American
Total Time 2 hrs 5 mins
  • Fully soften the butter by leaving it at room temperature for 30-60 minutes (or overnight) before proceeding.If using basil blossoms, dip the blossoms in a bowl of water to clean, and then set on a towel to dry.Use a rubber spatula to beat the butter until it's fully malleable.
  • Add the basil, garlic, and salt to the butter. Beat the butter with the spatula to mix with the herbs. Continue until the herbs seem well-distributed and all of the basil is coated in butter.
  • To serve the same day:Pour butter into a serving bowl and refrigerate for at least an hour before serving. Note that butter will harden again in the fridge, so if you want it to be spreadable, take out of the fridge a few minutes before serving.Refrigerate leftovers and use within 5 days.
  • To store for later:Freeze in a log: Chill butter until it's cool enough to form, and then roll it into a log. Use parchment paper or a rubber spatula to help you form the log. Wrap in parchment paper or plastic wrap, and store in an airtight container, and freeze for up to 6 months. When you're ready to use the butter, simply slice off the amount you want to use and put the rest back in the freezer.Freeze in portions: Scoop butter into portioned molds (like a silicone ice cube tray), and freeze until hardened. Pop the butter out of the molds, transfer to an airtight bag, and use the butter within 6 months.

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