I make this tasty butter during the growing season and freeze it for later use. This allows my family and me to enjoy the flavor of fresh basil all year long. I use it to enhance cooked vegetables, chicken and fish. No one seems to miss the salt that I deliberately leave out.

Allrecipes Member

Recipe Summary test

prep:
20 mins
total:
20 mins
Servings:
48
Yield:
48 servings
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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. Use to flavor chicken, fish or vegetables.

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Nutrition Facts

34 calories; protein 0.1g; carbohydrates 0.1g; fat 3.8g; cholesterol 10.2mg; sodium 46.2mg. Full Nutrition
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Reviews (40)

Rating: 5 stars
05/12/2010
I've now made two batches of this delicious butter: yes, it is THAT good! I added some parsley and minced garlic, subtracted the garlic salt. It is delectable on shrimp! Friends have raved about it, so I have frozen extra to take as hostess gifts. Thank you for the wonderful recipe! UPDATE: This herb butter is limited only by your imagination! Add chives for another dimension of flavor. Use dill instead of basil for lemon-dill butter. Try tarragon. Use cilantro and sub lime juice for the lemon juice. Enjoy!! Read More
(89)
Rating: 5 stars
01/26/2010
Excellent. A basic idea, but a great one nonetheless, and I loved the blend of ingredients the submitter uses in her recipe. I have an unruly basil plant that needed a major haircut. I already had fresh pesto in the freezer (from the last haircut I gave it) and needed more inspiration which I found during an ingredient search. Without that feature I would have never thought of this myself! As others did, I used fresh, minced garlic rather than the garlic salt but I'm sure garlic salt would be fine too. Once mixed I put the mixture in the fridge just until it was firm enough to scoop with my small cookie-scoop. Froze the little butter balls as directed until very firm, then stored them in a plastic freezer container. Haven't used it yet, but I already know I'm going to love it, especially for its convenience. This was a happy find! Read More
(46)
Rating: 4 stars
02/08/2008
very good recipe, i added 2 toes of garlic and this stuff is great on toasted french bread, mashed potatoes, noodles etc. Read More
(17)
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Rating: 5 stars
07/27/2011
You don't have to use a food processor. Just have to leave the butter out for 5-10 minutes until its a little soft. I didn't want to make too much so just used a 1/4 stick and a handful of basil and a clove of garlic with sea salt and lime. Like the other reviewer said, the combinations are limitless! Also, I just put spoonfuls on wax paper and wrapped it up and then put in a ziplock bag and froze. I guess you could use foil but I like to be able to see it through the wax paper. Read More
(16)
Rating: 5 stars
05/15/2009
WOw. This is amazing. Instead of garlic salt, I used 3 pieces of garlic. I made a batch and it was so good, I had to make two more. I will always have some of this in the freezer. It was wonderful with angel hair pasta and shrimp. Excellent on bread. Oh, and I licked the spatula when I was done. Read More
(15)
Rating: 5 stars
11/17/2010
Loved this. I left out the lemon juice and it tasted great. Went well with hot fresh bread. Read More
(10)
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Rating: 5 stars
09/08/2008
Great recipe. Made this for a family BBQ and used the basil butter for our corn on the cob. Everyone, even the kids, loved it. I'm making more and freezing it. Read More
(8)
Rating: 5 stars
08/15/2008
LOVED this butter. I made 1.5 cups and froze half of it. That was last week and we have already took the balance from the freezer. Good thing my basil is growing so good, I am planning to make several bathces to freeze Read More
(7)
Rating: 5 stars
07/24/2011
I have a ton of basil this year, and was searching for recipes to preserve some of it for use throughout the year. I already have two big bags of basil in the freezer, pesto made into ice cubes, and now this! What a great recipe. I can see adding this to just about anything - on top of a grilled steak, to some cooked veggies, to pasta, to rice . . . the uses are endless. I used 1 clove of fresh garlic instead of the garlic salt, and used a couple of grinds of lemon/pepper seasoning (it was the only "seasoned" pepper I had on hand.) Thanks for the recipe! Read More
(7)