Basil Butter Recipes

BASIL BUTTER

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.

BASIL BUTTER

Steps:

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

SIMPLE BASIL BUTTER

Steps:

• Place basil leaves and garlic in a food processor; pulse until chopped. Add lemon juice, salt, and sugar; pulse to combine. Place butter into basil mixture and process until smooth.

BASIL 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.

20 MINUTE GARLIC BASIL BUTTER PASTA

Steps:

• 1. Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Just before draining, reserve 1 cup of the pasta cooking water. Drain.2. Melt 4 tablespoons butter in a large skillet over medium heat. Add the garlic and pepper and cook 1-2 minutes, until the butter is browning and the garlic is golden and fragrant. Reduce the heat to low and add 1/2 cup pasta water, the pasta, remaining butter, and pecorino. Tossing until melted. Remove from the heat, add 3/4 cup basil and toss, adding in more pasta water if needed to thin the sauce. 3. In a bowl, combine the tomatoes, remaining 1/4 cup basil, olive oil, red pepper flakes, and a pinch of salt. 5. To serve, divide the pasta among bowls and serve topped with tomatoes. Eat and ENJOY.

BASIL-BUTTER SAUCE

Steps:

• Heat 1 tablespoon butter in a small saucepan, and add shallots. Cook briefly, and add basil and vinegar. Bring to a boil, and cook until reduced to 2 tablespoons.
• Add cream, and bring to a rapid boil. Cook this until reduced to 1/3 cup. Remove the sauce from the heat, and immediately add the remaining 4 tablepoons of butter, salt and pepper, stirring rapidly with a wire whisk.

BASIL BUTTER

Steps:

• In a food processor, chop the basil. Add butter, lemon juice and pepper; blend until smooth.
• Drop by half-tablespoons onto a cookie sheet; freeze.
• Remove from cookie sheet and store in freezer bags.
• Use to flavor chicken, fish, or vegetables, or as a spread for bread. Any other use you can think of is probably all right too.

HERBED BASIL BUTTER

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.

BASIL BUTTER

Steps:

• place all ingredients in bowl of food processor, blend until well combined.
• transfer butter to large sheet of aluminum foil, shape butter into into cylindrical tube. roll foil and twist end shut.
• freeze.
• use as needed.

TOASTER OVEN SALMON WITH LEMON BASIL BUTTER

Steps:

• In a small bowl, use a fork to mash together the ingredients for the butter.
• Wrap in plastic wrap forming a ~2-inch long log, and refrigerate.
• Heat toaster oven or conventional oven to 425°F.
• Lay the salmon on oven pan lined with foil and sprayed with cooking spray. Season with garlic powder and black pepper.
• Bake at 425°F for 12-15 minutes until just cooked through and flakes with fork.
• Slice the Lemon Basil Butter and lay slices on the fish. Return to the oven to melt the butter. Serve.

BASIL BUTTER

Steps:

• In a bowl, combine the butter, basil, garlic, lemon zest, white pepper, and 1/2 tsp. kosher salt and mash with a spoon until well combined.
• Use immediately as a spread for corn on the cob, grilled vegetables, or dinner rolls. Or use plastic wrap to shape the basil butter into a log, tightening the ends as if it were a sausage. Refrigerate until very firm. Slice into 1/4-inch-thick coins and melt over just-off-the-grill chicken or pork cutlets, fish fillets, or vegetables.