07 Mar Basil Butter
Yields 1/2 cup seasoned butter
1/2 cup unsalted butter, softened at room temperature
1/2 cup finely chopped sweet basil
1 tsp freshly grated lemon zest
1/2 tsp kosher slat
1/2 tsp ground white pepper
In a bowl, combine the butter, basil, garlic, lemon zest, salt, and white pepper and mash with a spoon until well combined.
Use immediately 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. The butter will keep in the refrigerator for up to two weeks. Or in the freezer for a month. This recipe can easily be doubled.