Basil Butter (Small Batch)
Blanched basil, good quality butter, lemon zest, and garlic are blended together and frozen in one-tablespoon portions so a knob of deeply herbal, bright green butter is always thirty seconds away from the pan.
Ingredients
- 8 tablespoons butter room temperature (NOTE 1)
- 3/4 cup basil (NOTE 2)
- 1/2 lemon zest only
- 1 clove garlic
- salt & pepper
Instructions
- Wash basil leaves and blanch them for about 30 seconds in boiling water.
- Remove the leaves with a slotted spoon and place them in an ice bath to cool down. Squeeze out as much water as you can and dry with a kitchen or paper towel.
- Place all the ingredients in a food processor and process until the mixture is well combined. (NOTE 3)
- Press the basil butter into a silicone mold or form the butter into a log and wrap and roll it in parchment paper or plastic wrap.
- Place the mold or the roll in the refrigerator and allow to become firm. This will take 30-45 minutes in the fridge or about 10-15 minutes in the freezer. Or just store it in the fridge overnight.
- Remove the mold from the refrigerator or freezer and un-mold the basil butter. You now have 9 tablespoons at your disposal to use in numerous recipes.
Notes
- You can use American or European butter. You can use salted or unsalted butter.
- 3/4 cup of basil leaves becomes about 4 tablespoons blanched basil leaves.
- You can strive to chop the basil leaves very fine or stop until you still have larger pieces.
Nutrition
Serving: 1tablespoonCalories: 92kcalCarbohydrates: 1gProtein: 0.3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gSodium: 80mgFiber: 0.2gSugar: 0.2g