Basil butter is easy to make, freezes well, and really lets the basil flavor shine! Basil butter is a natural fit to toss with pasta, sauteed veggies, or slather on bread. And, at the end of this video I’ll show you my FAV way to enjoy my basil butter!

Unlike many basil butter recipes, this one relies heavily on basil, so will be a vibrant green and deeply basil-y.

Recipe below is available to subscribers of Garden to Kitchen:

6-7 cups packed basil leaves

½ pound salted butter, at room temperature

Salt (2-3 teaspoons, then add more to taste)

Start by blanching your basil leaves in salted boiling water for 15-25 seconds, until vibrant green and wilted, shock in an ice bath to stop the cooking. Drain and squeeze leaves to remove excess water from the basil. Give a rough chop and add to a food processor. Pulse a few times then run processor for 30 seconds until basil is finely chopped. Add room temperature butter and salt, process again until combined. Taste the butter (I recommend tasting with a cracker or bread) and add salt to your preferred flavor. You can either roll logs or portion into jars/containers and freeze your basil butter. It will hold in the fridge for only about a week, but will freeze well for months. Enjoy!