Now that we are officially past the fear of a big freeze, my terra cotta pots are brimming with herbs. This makes me absolutely giddy. All summer long I use herbs any way I can, from salad dressings to chimichurri to tabbouleh. It is so incredibly easy to eat healthy when such big flavors are sitting in abundance right outside my front door.
Last Sunday for the family Mother's Day dinner, I volunteered to bring a few loaves of homemade bread. Knowing the bread would be an appetizer, I wanted to snazz it up a bit. I had just planted a large pot of basil, and had a bunch of extra basil leaves. This simple garlic basil butter recipe was created, and promptly devoured by the family (and by myself, if I'm being perfectly honest with you). Since then, I made a second batch and have used it instead of olive oil when roasting fresh asparagus, along with the required bread and butter snack each day. It is oh so good!!
Salted Garlic Basil Butter
1 stick butter, softened
4 cloves garlic, chopped
1/2 tsp sea salt
1/4 cup basil, sliced in ribbons
On cutting board, sprinkle salt over garlic. Using a fork, rock the tines back and forth over the salt and garlic using pressure until a paste forms.
Put the softened butter into a bowl. Mix in garlic paste and basil.
Put in fridge and allow flavors to meld, about 1 hour. Remove from fridge and allow butter to return to room temperature before enjoying.