Basil Butter

This summer, use fresh garden basil and blossoms to make basil butter! This garlic herb compound butter is easy to make and can be frozen for later.

• ½ pound unsalted butter, divided (2 sticks)
• 1 cup basil, thinly sliced Or tear basil into small pieces
• 1 teaspoon garlic powder
• ½ teaspoon sea salt

Fully soften the butter by leaving it at room temperature for 30-60 minutes (or overnight) before proceeding.

Add the basil, garlic, and salt to the butter. Beat the butter with the spatula to mix with the herbs. Continue until the herbs seem well-distributed and all of the basil is coated in butter.

To serve the same day:

Pour butter into a serving bowl and refrigerate for at least an hour before serving. Note that butter will harden again in the fridge, so if you want it to be spreadable, take it out of the fridge a few minutes before serving.Will keep in the fridge for 5 days or freeze for later.