Basil Butter

5 from 12 votes

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.

Prep Time5

Butter Softening + Cooling Time2

Total Time2 5

Course: Condiment

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: servings

Calories: 103kcal

Fully soften the butter by leaving it at room temperature for 30-60 minutes (or overnight) before proceeding.
If using basil blossoms, dip the blossoms in a bowl of water to clean, and then set on a towel to dry.
Use a rubber spatula to beat the butter until it's fully malleable.
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 out of the fridge a few minutes before serving.
Refrigerate leftovers and use within 5 days.
To store for later:
Freeze in a log: Chill butter until it's cool enough to form, and then roll it into a log. Use parchment paper or a rubber spatula to help you form the log. Wrap in parchment paper or plastic wrap, and store in an airtight container, and freeze for up to 6 months. When you're ready to use the butter, simply slice off the amount you want to use and put the rest back in the freezer.
Freeze in portions: Scoop butter into portioned molds (like a silicone ice cube tray), and freeze until hardened. Pop the butter out of the molds, transfer to an airtight bag, and use the butter within 6 months.

Avoid wrapping the butter in wax paper, which (in my experience) tends to stick to the butter (especially when softening the whole log).

Nutrition information assumes 1 tablespoon of butter per serving.