This Simple Basil Butter will have you savoring Summer all year long. It’s easy delicious and you can enjoy it so many ways. On corn on the cob, steamed or roasted vegetables, freshly baked bread, mashed potatoes or even your corn bread come the holidays!
I feel like Summer just began for us. I’m dreading it coming to an end because I’m sending my first baby off to Kindergarten this year so I’m a bit emotional so bare with me. I planted a few basil plants in June, low and behold they sprang up within weeks and I found myself googling how to correctly harvest basil because I has to trim the plants or I was going to loose them. I found a video and then went to work! I learned that once the plant has three levels of leaves it’s time to harvest. I ended up harvesting our plants three times so far and I may just get one more time in before the weather turns. I’ve frozen leaves, made my kale pesto to freeze, made plenty of this simple basil butter, froze oil and broth infused cubes for soups and sautéing. I had never frozen basil before so I’m going to tell you how I went about that. Pick off the basil leaves and line it up on a flat sheet pan making sure they aren’t overlapping. Flash freeze it for 15 minutes. Flash freeze simply means throw the whole sheet pan in the freezer. Once the leaves are frozen a bit it’s easy to throw them in zip lock bags and store it in your freezer. I used different size bags just so I can easily pull them out when I want to use them.
- 4 Sticks of Butter
- 2 Cups of Fresh Basil, chopped
- Saran Wrap
- Blend two sticks of butter with one cup of fresh chopped basil for each stick of basil butter your making. Two sticks of butter makes one large stick of basil butter.
- Scrap the basil butter on to a sheet of saran wrap, scraping down the sides as much as you can.
- Wrap the butter, slowly forming it into a long roll. Freeze or refrigerate!
This weeks Sunday Supper event about harvesting Summer is being hosted by Caroline Williams from Caroline’s Cooking so make sure you check out other ways we can keep Summer going all year round!
- Blackberry Lemon Thyme Syrup by Sunday Supper Movement
- Brinjal pickle (Indian eggplant relish/aubergine chutney) by Caroline’s Cooking
- Freezer Mixed Berry Puree by Cindy’s Recipes and Writings
- Ginger Fig Jam by Palatable Pastime
- Herbed Salsa by What Smells So Good?
- Homemade Giardiniera by Curious Cuisiniere
- Homemade Sriracha by Monica’s Table
- Hot Pepper Oil by Feeding Big and more
- Mediterranean Chutney by Wholistic Woman
- Nanny’s 7-Day Sweet Pickles by Grumpy’s Honeybunch
- Nectarine Kumquat Habanero Chutney by Food Lust People Love
- No Pectin Mixed Berry Jam by My Imperfect Kitchen
- Peach Butter by Redhead Baker
- Pear Ginger Jam by Hezzi-D’s Books and Cooks
- Simple Basil Butter by Momma’s Meals
- Spicy Mango Jam by Family Foodie
- Stove Top Roasted Garlic by Cricket’s Confections
- Tomato and Chili Pepper Jam by Delaware Girl Eats
- Grilled Peach and Burrata Pizza by An Appealing Plan
- Oven Roasted Tomato Basil Marinara Sauce by Renee’s Kitchen Adventures
- Tomato-Zucchini Pesto Flatbread with Chevre and Balsamic Drizzle by The Weekend Gourmet
- Homemade Fruit Leather by A Kitchen Hoor’s Adventures
- Slow Cooker Cinnamon Apple Sauce by Books n’ Cooks
- Chocolate Zucchini Banana Muffins by The Bitter Side of Sweet
- Drunken Peaches by Nosh My Way
- Freeze and Bake Blueberry Pie by That Skinny Chick Can Bake
- How to Freeze Peaches and Make Peach Sauce by The Freshman Cook
- How to Make Chocolate Zucchini Bread by Asian In America
- Mom’s Zucchini Bread by Cosmopolitan Cornbread
- Peach Yogurt Popsicles by Food Done Light
- Summer Fruit Crisp by Pies and Plots
- Summer Fruit Popsicles by Powered By BLING
- Berry Shrubs + A Cocktail by Culinary Adventures with Camilla
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