Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox
Total Time
5 Mins
Yield
1/2 cup

What can make a hot buttered biscuit better than ever? When that butter is blended with fresh basil, that is what. Basil is such an easy-to grow herb, and the more you harvest the plant, the more it grows. Make a basil pesto to spoon over hot pasta or pizza or make a basil simple syrup for cocktails and tea. To make this simple basil butter, first soften your butter. Then whip equal parts softened butter with fresh basil leaves in a food processor, refrigerate in a covered dish for up to one day. Use on fresh breads, as a sandwich spread, or smear across hot grilled chicken or seafood. Blanching preserves the bright color of basil leaves, which adds to the beauty of this blended butter. To blanch, place basil leaves in boiling water for 10 seconds; then transfer them to an ice bath. Gently squeeze dry, removing all water droplets, then proceed with making the butter.

How to Make It

Process butter and basil in a mini food processor until basil is chopped and fully incorporated, about 20 seconds. Form mixture into a 1 1/2-inch-thick log; wrap in parchment paper. Refrigerate until ready to use or up to 1 day. To use, toss with pasta, stir into risotto, or spread over biscuits.