Basil Butter..........Karen Monaghan

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Basil Butter..........Karen Monaghan

Ingredients:

8 tablespoons (1 stick) unsalted butter at room temperature

4 tablespoons basil chiffonnade

Instructions:

Combine all the ingredients in a food processor and blend until smooth.

Place a sheet of parchment or wax paper on work surface.

Arrange butter on long side and form into a roll that is about one inch in diameter, leaving at least a one inch border on either end of paper.

Roll up the butter and refrigerate for at least 30 minutes before use.

May be refrigerated for three days – frozen can keep longer.

Note:

You may want to omit spices for a slightly different flavor.

If frozen, take a tablespoon as needed to flavor dishes – for instance, this might be good in a tomato sauce for pasta, or just tossed with pasta and olive oil and garlic.

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