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Basil-Garlic Butter

Yield Makes 1 cup


  • 1 cup butter, softened
  • 2 garlic cloves
  • 1/2 cup firmly packed fresh basil leaves

How to Make It

  1. Process softened butter and garlic cloves in a food processor until smooth. Add basil leaves, and pulse 3 to 4 times or until basil is finely chopped. Store in the refrigerator up to 1 week, or freeze in airtight containers up to 4 months.

  2. If desired, shape butter into a log; wrap in wax paper, and chill. When firm, slice into smaller rounds, and freeze.

  3. Serve with hot crusty French bread or baked potatoes. Toss with hot, cooked pasta and Parmesan cheese or steamed vegetables. Try it on a grilled cheese with mozzarella, sliced tomatoes, and crumbled bacon.