Yesterday I completely lost all motivation to cook or bake. Good thing I had leftovers to eat for dinner or else it would’ve been a pretty big failure of a day in the food department. But sometimes it’s nice to not make more dirty dishes. Unfortunately I didn’t have any pre-made posts to fall back on for today, and worried I wouldn’t have anything to share on such a wonderful day as Friday. But then, I remembered the basil butter I had recently whipped up but totally forgot about.
This butter was made to be frozen for later use. I scooped out tablespoonfuls (with a lightly greased tablespoon to easily drop) and dropped onto parchment paper lined baking sheets which were then placed in the freezer overnight. Once frozen, transfer them to a ziplock bag. Having the butter portioned out into tablespoons makes it easy to flavor vegetables or chicken dishes. Or you can just use it right away on whatever your heart desires. I want to put it on garlic bread to be honest.
BASIL BUTTER
Makes approximately 1.5 cups
Ingredients:
1-1/2 cups loosely packed fresh basil leaves
2 sticks unsalted butter, softened
1 tsp lemon juice
1 tsp pepper
1/2 tsp garlic salt
Directions:
- In a food processor, chop basil. Add butter, lemon juice and pepper and garlic salt; blend until smooth.
- Drop by half-tablespoons onto a baking sheet; freeze. Remove from baking sheet and store in freezer bags.
Source: All Recipes
