Garlic Basil Butter Recipes

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GARLIC BASIL BUTTER



Garlic Basil Butter image

Instead of serving plain butter alongside an assortment of fresh breads, prepare this herb-laden whipped butter. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 10m

Yield 1/2 cup.

Number Of Ingredients 5

1/2 cup butter, softened
4 teaspoons minced fresh basil
1-1/2 teaspoons minced fresh parsley
1/2 teaspoon garlic powder
Fresh sage and thyme

Steps:

  • In a small bowl, combine the butter, basil, parsley and garlic powder. Beat on medium-low speed until mixture is combined. Garnish with sage and thyme.

Nutrition Facts : Calories 101 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 116mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

20 MINUTE GARLIC BASIL BUTTER PASTA



20 Minute Garlic Basil Butter Pasta image

Buttery, basily pasta with garlic and black pepper, served topped with fresh cherry tomatoes. Ready in about 20 mins and uses mostly pantry staple ingredients.

Provided by Tieghan Gerard

Time 20m

Number Of Ingredients 10

1 pound bucatini pasta
6 tablespoons salted butter
2-3 cloves garlic, minced or grated
1 1/2 teaspoons freshly cracked black pepper
1/2 cup pecorino cheese, freshly grated
1 cup fresh basil, roughly chopped
2 cups cherry tomatoes, halved
2 tablespoons extra virgin olive oil
crushed red pepper flakes
kosher salt

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.

Nutrition Facts : Calories 441 kcal, ServingSize 1 serving

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

GARLIC BASIL COMPOUND BUTTER



Garlic Basil Compound Butter image

Provided by Ang Paris

Categories     Condiment

Number Of Ingredients 3

2 cups salted butter (room temperature)
2 cloves garlic (minced)
6-8 basil leaves (finely chopped)

Steps:

  • Add the butter in the bowl of an electric mixer fitted with a paddle attachment. Whip the butter until smooth and creamy.
  • Remove from the mixer and add the minced garlic and chopped basil. Use a spatula to fold the garlic and basil into the butter.
  • Spread the butter mixture onto a piece of parchment paper about 4 inches long, by 2 inches wide. Roll the butter up in the parchment paper to make a log. Refrigerate until firm before cutting into slices (about 1 hour).

Nutrition Facts : ServingSize 1 TBSP, Calories 102 kcal, Carbohydrate 0.1 g, Protein 0.1 g, Fat 12 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 31 mg, Sodium 91 mg, Fiber 0.01 g, Sugar 0.01 g, UnsaturatedFat 3.4 g

GRILLED SALMON WITH BASIL BUTTER RECIPE



Grilled Salmon with Basil Butter Recipe image

Crispy, seared grilled salmon topped with basil infused compound butter.

Provided by Shawn Williams

Categories     Dinner

Time 22m

Yield 2

Number Of Ingredients 7

2 6-8 ounce salmon filets, skin removed
2 tablespoons unsalted butter
2-3 basil leaves, minced
1 garlic glove, minced
6 ounces broccolini
1-2 teaspoons olive oil
salt and pepper to taste

Steps:

  • For the compound butter, place the butter into a small microwave safe bowl and microwave for 10-15 seconds. Mash in minced basil and half of the garlic until well combined. Place onto a small sheet of tinfoil and roll up, doing your best to reshape into a log. Place in the fridge until ready to serve.
  • Preheat the grill to medium-high heat. Season both sides of the salmon filets with salt and pepper to taste and set aside. Place the broccolini in a medium bowl and toss with olive oil and remaining garlic. Set aside.
  • Lightly brush the grilling surface with olive oil and grill salmon for 5-6 minutes per side for medium. At the same time, add the broccolini. Occasionally turning until slightly charred and golden, about 10-12 minutes.
  • Serve each salmon filet topped with a slice of basil butter and a side of grilled broccolini.

Nutrition Facts : ServingSize 1 piece, Calories 412 calories, Sugar 0.4g, Sodium 190mg, Fat 25.5g, SaturatedFat 9.3g, Carbohydrate 2g, Fiber 0.6g, Protein 44.8g, Cholesterol 131mg

BASIL BUTTER



Basil Butter image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1 cup

Number Of Ingredients 3

1 cup (2 sticks) butter, room temperature
1/2 cup finely chopped fresh basil
Coarse salt and ground pepper

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.

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.

GARLIC KNOTS



Garlic Knots image

Garlic Knots - simple ingredients come together to create BIG flavor. Basil and garlic are married together to transform this basic roll into a show stopping side. As these rolls bake, your house will smell heavenly.

Provided by Joanna Cismaru

Categories     Bread     Rolls

Time 32m

Number Of Ingredients 10

1 cup water (warm)
2 tablespoon butter (unsalted, softened)
1 egg
3 1/4 cup all-purpose flour
1 tablespoon sugar
1 teaspoon salt
3 teaspoon active dry yeast
2 tablespoon butter (melted)
2 cloves garlic (minced)
1 tablespoon basil (chopped)

Steps:

  • Activate the yeast: In a bowl whisk the yeast, sugar and warm water together. Stir and let it sit for 10 minutes until the yeast foams up.
  • Make the dough: In the bowl of your mixer, mix the flour and salt together. To it, add egg, butter and yeast mixture. Mix using paddle attachment until it's all well incorporated. The dough will be a bit soft.
  • Rise: Place the dough into a well oiled bowl, cover up with plastic wrap and let sit until doubled in size, about 1 to 2 hours.
  • Preheat the oven: Preheat your oven to 400 F degrees. Line a baking sheet with parchment paper.
  • Cut & Roll: Punch down dough to let out some of the air and knead it a couple times. Roll it out a bit so that it's about 1/2-inch in thickness, then cut the dough into 15 long pieces, as seen in the pictures. Roll each piece into long ropes about 8 inches long and tie each rope into a knot. Place on the prepared baking sheet. Repeat with remaining dough.
  • Finish & Bake: Mix the butter ingredients together and brush generously over the knots. Let the knots rest for another 10 minutes then bake for 9 to 12 minutes or until golden.
  • Serve: If there's any garlic basil butter left, brush again on knots before serving.

Nutrition Facts : ServingSize 1 knot, Calories 136 kcal, Carbohydrate 22 g, Protein 4 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 19 mg, Sodium 161 mg, Fiber 1 g, Sugar 1 g

BASIL GARLIC BUTTER



Basil Garlic Butter image

Make and share this Basil Garlic Butter recipe from Food.com.

Provided by GinnyP

Categories     Very Low Carbs

Time 15m

Yield 1 pound

Number Of Ingredients 4

1 lb unsalted butter, at room temperature
1/2 cup basil, clean and dry,chopped fine
2 -3 cloves garlic, finely minced or pressed
3 tablespoons parmesan cheese

Steps:

  • Place the butter in a mixing bowl.
  • Add basil, garlic, and cheese and whip with an electric mixer until mixture is smooth and evenly blended.
  • Add salt to taste.
  • Pack butter into four crocks.
  • Allow flavors to blend for at least 4 hours before serving.
  • Can be frozen for up to 3 months.

SEARED SCALLOPS WITH GARLIC BASIL BUTTER



Seared Scallops with Garlic Basil Butter image

Seared scallops cook quickly - within 5 minutes - and are best when enjoyed straight-away. If you're serving them with pasta, vegetables or rice, make sure they are ready before cooking the scallops. Basil adds a lovely sweetness to the butter sauce, but if it is not available, a few fresh thyme sprigs will do the trick.

Provided by Adam and Joanne Gallagher

Categories     Dinner

Time 10m

Yield Makes 4 servings, 3 large scallops each

Number Of Ingredients 8

12 large sea scallops, 1 1/4 to 1 1/2 pounds
2 teaspoons all-purpose flour, optional, see notes
Salt and fresh ground black pepper
2 tablespoons oil, such as olive oil, avocado oil or grape seed oil
1 1/2 tablespoons butter
2 garlic cloves, minced
1 cup fresh basil leaves
3 to 4 lemon slices

Steps:

  • Use a paper towel to pat the scallops dry. Dust one side of the scallops with a small amount of flour, and then season with salt and pepper.
  • Heat a wide skillet over medium-high heat. Add the oil to the pan. When the oil is hot and shimmery, carefully place the scallops, seasoned-side-down, into the pan. Cook, without moving them until browned, about 2 minutes.
  • While the first side is browning, dust the unseasoned side of the scallops with a bit of flour and season them with salt and pepper.
  • Flip the scallops - if any stick to the pan, wait a few more seconds then try again, gently wiggling them side to side to help release them.
  • Add the butter and garlic to the pan, and then swirl the butter around the pan as it melts. Cook another minute or two then take the pan off of the heat. Stir in the basil leaves and lemon slices. Serve.

Nutrition Facts : ServingSize 1/4 of the recipe (3 scallops), Calories 267, Fat 12.6g, SaturatedFat 3.7g, Cholesterol 69.5mg, Sodium 1236.8mg, Carbohydrate 9.6g, Fiber 0.2g, Sugar 0.2g, Protein 29.6g

GARLIC-TOMATO-BASIL BUTTER



GARLIC-TOMATO-BASIL BUTTER image

Categories     Condiment/Spread     Fish     Sauté     Quick & Easy

Number Of Ingredients 8

1 tbsp olive oil
1 1/2 cups chopped roma tomatoes
2 tsp minced garlic
1/2 cup butter, softened
2 tsp grated lemon rind
1/2 tsp salt
1/4 tsp pepper
1/4 cup fresh basil, chopped

Steps:

  • Heat oil in small skillet Saute tomatoes and garlic, stirring occasionally to form puree (about 10 min) Cool completely Mix butter, tomatoes, rest of ingredients

BASIL PASTA WITH LEMON GARLIC BUTTER SAUCE



Basil Pasta with Lemon Garlic Butter Sauce image

This delicious recipe features all the classic ingredients that you would expect in a Basil Pasta - lots of fresh basil leaves, Parmesan cheese, pine nuts, butter, garlic, and fresh lemon. It's an easy and quick recipe that requires only 7 ingredients and 30 minutes of your time!

Provided by Julia

Categories     Main Course

Time 30m

Number Of Ingredients 8

6 tablespoons salted butter (divided)
5 cloves garlic (fresh, minced)
1/2 lemon ((preferably Meyer lemon) thinly sliced)
8 oz pasta ((I used farfalle or bow-tie pasta))
1 cup Parmesan cheese (freshly grated)
4 oz fresh basil
1/2 cup pine nuts (lightly toasted)
salt and pepper (to taste (use black cracked pepper))

Steps:

  • Heat a large cast-iron skillet over medium-high heat. Add 2 tablespoons butter, thinly sliced lemon, and minced fresh garlic. Cook for about 5 minutes, stirring a couple of times, until lemon slices brown and release juices and minced garlic is browned but not burned. Remove from heat and add 2 more tablespoons of butter. Stir until it melts. Remove lemon slices from the skillet.
  • Bring a large pot of water to boil. Add pasta and cook al dente according to package instructions. Drain pasta.
  • Add hot, drained, and cooked pasta to the cast-iron skillet with butter and garlic. Stir everything well.
  • Add 2 more tablespoons of butter and grated Parmesan cheese. Stir on low-medium heat for a couple of minutes to spread out the cheese among the pasta and melt it a bit. Remove from heat. Taste and season with salt.
  • Add half of the fresh chopped basil to hot pasta and mix everything well.
  • When ready to serve, top with the remaining half of fresh chopped basil, toasted pine nuts, and cracked black pepper.

Nutrition Facts : Calories 589 kcal, Carbohydrate 49 g, Protein 20 g, Fat 36 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 62 mg, Sodium 556 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 17 g, ServingSize 1 serving

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