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    Home / Dips & Spreads

    10-Minute Homemade Basil Butter

    Published Jun 16, 2022

    Jump to Recipe Print Recipe

    Make this easy basil butter to serve on a vibrant summer cheese board, spread on crackers, or melted over grilled veggies.

    closeup shot of a bowl of basil butter with a pretty swirl and tiny adorable basil leaves on top

    This herbaceous basil butter is an easy way to preserve summer flavor, especially when you find yourself with extra herbs on hand! I'm loving having it stashed in the fridge to spread on crackers for a snack.

    My friend Linnea told me that in Scandinavia they call it "tooth butter" when you spread butter so thickly on a snack that it leaves tooth marks when you bite into it.

    If you're anything like me, you'll want to pile everything high with tooth butter once you've made a batch of this verdant basil butter!

    Ingredients

    This compound butter recipe comes together with just 2 main ingredients:

    • butter
    • fresh basil
    • lemon zest
    • salt

    How to Make Basil Butter

    Method

    Much like my favorite basil pesto recipe, I found that blanching and shocking the basil before incorporating it into the butter serves two key purposes:

    • It keeps the color bright green
    • It makes the flavor pop

    When I tried this recipe with raw basil, it turned dark quickly and the flavor tasted more muddy. It's absolutely worth the extra effort to blanch and shock!

    Here's how to make this delicious basil butter:

    1. Start by bringing a small pot of water to a boil, and prepare an ice water bath in another medium bowl.
    2. Add the basil to the boiling water and cook until it's bright green, then plunge it into the ice water to stop the cooking.
    3. Once you've squeezed out as much water as possible, chop the basil finely.
    4. Then add it to the softened butter along with a bit of lemon zest and salt to make the flavors pop.
    5. Devour!
    A colorful cheeseboard with a bowl of basil butter swirled prettily in the center

    What to serve with Basil Butter

    This basil butter can swing sweet or savory.

    Try it:

    • Melted over steamed corn or potatoes, or grilled or roasted summer vegetables
    • As part of a vibrant summer cheese board
    • Spread on toast with peaches and honey
    • Cooked into scrambled eggs or crustless quiche
    • Slathered on gluten-free scones or zucchini fritters
    • Melted over almond flour crepes or gluten-free waffles
    • Tossed with pasta or gnocchi
    • Served with biscuits or focaccia
    • Swirled into polenta or grits

    How to Store

    This basil butter keeps beautifully in the fridge for several weeks. I threw it in a lidded container but you could also shape it into a log and wrap it in parchment paper if you'd like to cut pretty rounds of butter.

    You could also freeze it in ice cube trays, then pop them out and store them in a freezer bag for instant basil love all year round!

    close-up of basil butter swirled in a bowl on a veggie and cheese platter

    Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this basil butter recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.

    5 from 2 votes

    10-Minute Homemade Basil Butter

    Print Recipe Pin Recipe
    An easy way to preserve the flavor of fresh basil! Melt this over roasted fish, steamed corn or potatoes, or grilled veggies. Or serve it as part of a vibrant summer cheese board with all the fixings. For a more savory twist, add 1 small garlic clove, put through a press, and a few turns of black pepper.
    Alanna Taylor-Tobin
    Prep Time: 9 minutes
    Cook Time: 1 minute
    Total: 10 minutes
    Servings: 0.5 cup

    Ingredients

    • 8 tablespoons unsalted butter, at cool room temperature
    • 1 cup lightly packed fresh basil leaves
    • a few scrapes of lemon zest
    • ⅛ teaspoon fine sea salt

    Instructions

    • First, blanch and shock the basil. This will keep the basil butter bright green and full of fresh flavor. Bring a small pot of water to a boil. Make an ice water bath in a medium bowl.
    • Add the basil leaves to the boiling water and cook until bright green and wilted, 20-30 seconds. Drain well and immediately plunge into the ice water bath to stop the cooking.
    • When the basil is cold, drain it well and squeeze it with your hands to remove as much liquid as possible. Chop the basil finely.
    • Place the softened butter in a medium bowl with the lemon zest and salt. Add the chopped basil and stir it into the butter. If you like, beat the soft butter with a spatula or electric beaters to lighten it. Alternatively, place everything in the bowl of a small blender or food processor and pulse until lightly aerated, being careful not to melt the butter.
    • Swirl the butter into a serving bowl or storage container. Use right away or refrigerate until cold, 1 hour and up to several weeks. Or freeze for longer storage.
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

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    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

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    Welcome

    Alanna Taylor-Tobin smiling and holding her cookbook, Alternative Baker

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

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    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

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Recipe linked @the_bojon_gourmet 
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