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Nutrition Facts
Serving Size 1 (8g) Recipe makes 30 servings
Calories 55
Calories from Fat 55		(100%)
Amount Per Serving		%DV
	Total Fat 6.1g	9%
	Saturated Fat 3.9g	19%
	Monounsaturated Fat 1.6g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 16mg		5%
Sodium 43mg		1%
Potassium 5mg		0%
Total Carbohydrate 0.2g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.0g
Protein 0.1g		0%
detailed view... how is this calculated?

Basil Butter

Recipe #307241 | 20 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Lavender Lynn
Jun 4, 2008

This recipe is from Canada and from All recipes. Posted for ZWT4.

SERVES 30 (change servings and units)

Ingredients

4 garlic cloves
15 leaves fresh basil
1/2 teaspoon black pepper, freshly ground
1 cup butter

Directions

1
Place garlic, basil and pepper in the bowl of a food processor.
2
Process until the garlic is in small bits.
3
Add the butter, and process just to mix together.
4
Spoon into container, and refrigerate until firm.

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Featured Reviews for This Recipe

From: Maryland Jim

On Jun 22, 2008

Made this for ZWT4. We thought it needed some salt. Had it on mini-bagels, but I think it may work well on baked potatoes.

1 person found this review helpful

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From: Diana #2

On Dec 9, 2008

This butter is simply *perfect*. Love the flavour. We had it on three cheese tortellini, which was just heavenly. This would make canned or frozen vegetables spectacular too. Being the end of November, I used basil leaves that I had frozen. Just let them rest on paper towels to absorb any moisture before processing. I also used red peppercorns. We'll be keeping a supply of this in the fridge all the time. Made for the 12 Days of Christmas Recipe Swap. Update Dec 9/08 - Just can't leave this stuff alone. Had it tonight with corn on the cob. Heaven!

2 people found this review helpful

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From: bluemoon downunder

On Jan 31, 2009

WOW! Fabulously flavoursome, SO easy to prepare and an absolute must-try recipe if you love garlic and basil. Since we have a healthy little basil plant at the moment, I made a double quantity, which we've enjoyed so far on BLT sandwiches and in mashed potatoes. I'm looking forward to also using it on pasta. Like Diana #2, I'll be making this regularly to have in the fridge for use at all times. Thank you so much for posting this recipe, Lynn. Made for 1-2-3 Hit Wonders.