Fresh Basil Butter
This basil butter recipe is one of the easiest and most delicious ways to preserve fresh basil. Blanching the basil first locks in its bright green color and fresh flavor, then it gets blended with rich butter for a versatile compound butter that freezes beautifully. Spread it on bread, melt it over vegetables, corn on the cob, steak, chicken, seafood, or stir it into pasta for a taste of summer.
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I grow a ton of basil in the summer, and one of the ways to keep plants healthy and robust is to trim them down and harvest basil regularly.
By late July, I'm often so inundated with basil that I need to start preserving it for later or else it all goes to waste. One of my favorite ways to do that is by making basil butter!
It's such a great way to really hold on to that fresh summer flavor well after the plants have finished producing.
Why Blanching Basil Makes Basil Butter Better
The key to making basil butter with the most vibrant green color and purest basil flavor is to blanch the basil first.
This process stops the enzymes that cause basil to brown, locks in its bright green color and softens the leaves so they blend into a silky, smooth butter.
It's an extra step, but makes all the difference and is 100% worth the effort. Plus, it only takes a few minutes to do.
You only need to boil the basil for a maximum of 10 seconds in heavily salted water, then shock it immediately in ice water. This really locks in the color and the flavor. Then, you have to squeeze out as much water as possible before blending with the butter.
Sometimes I leave my basil butter pure and simple with only basil and nothing else. This is great because it has a wide variety of uses and can always be doctored up with other flavors later. Other times I like to throw a tiny bit of garlic and some lemon zest in for added oomph.
Only use a tiny clove of garlic or even just half a clove. You're not looking for a strong garlic flavor or it will overpower the basil. You can also blanch the garlic for 10 seconds along with the basil to mellow it out even more.
This basil butter is delicious slathered on corn on the cob, tossed with steamed clams or pasta (or both together). I love it served with a warm loaf of bread and/or fresh radishes. It's great melted over steaks, fish fillets, scallops, shrimp, or roasted chicken, or used to finish sauces. The options are really endless!
The best part is that it freezes exceptionally well. If wrapped tightly, homemade basil butter can last 9 months or longer in the freezer.
I love rolling it into a log, wrapping in parchment, plastic wrap or wax paper, then twisting the ends like a piece of candy. Then, you can slice it into coins and use whenever you want.
It's a great secret weapon to keep stashed away for when you want to add a fresh pop of flavor but don't have much time or ingredients on hand.
Want more fresh basil recipes? Try this homemade basil oil, this classic Genovese pesto, or a bright and fresh basil vinaigrette.
Why This Recipe Works
- The best way to use up and preserve an abundance of fresh basil.
- Blanching the basil keeps the butter bright green, smooth, and flavorful.
- Made in minutes with just two main ingredients and endless ways to customize.
- Simple to make ahead and freezes beautifully.
- Super versatile. Use it on bread, veggies, pasta, meat, seafood, and more.
Ingredients for Basil Butter
Basil - Use the freshest basil you can get. Genovese and Italian sweet basil are great, but really you can do this with any kind of basil.
Butter - Use high-quality salted butter such as European-style butter. The better the butter, the better the results! I use salted butter, but you can also use unsalted butter if you prefer.
Garlic and lemon zest - These are optional. They add a little bit of oomph and depth, but if you want the cleanest basil flavor, leave them out.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Small saucepan
- Sieve and colander
- Paper towels or clean kitchen towel
- Food processor, blender, or hand blender
- Plastic wrap or parchment paper
How to Make Basil Compound Butter
- Bring a small saucepan of heavily salted water to a boil and prepare a bowl of ice water.
- Add the basil leaves to the boiling water and blanch for 10 seconds, just until bright green. Immediately transfer to the ice water to stop the cooking.
Pro Tip: Do not leave the basil in the ice water for too long, otherwise it will have the opposite result and start to break down the leaves. As soon as they are cold, take them out.
- Drain the basil well, then squeeze it thoroughly in a clean kitchen towel or paper towels until as dry as possible.
- Add the basil to a food processor along with the softened butter, garlic and lemon zest if using. Process for 1 to 2 minutes, stopping to scrape down the sides as needed, until the butter is completely smooth and evenly green.
- Taste and adjust the seasoning as needed.
- Transfer to a serving dish or spoon onto a sheet of plastic wrap or parchment paper and roll into a log. Refrigerate until firm, about 2 hours.
Pro Tip: Spoon the basil butter into silicone ice cube trays and freeze. This way you can easily pop out just the amount you need, whenever you need it.
Recipe Tips for the Best Basil Butter
- Drying the basil thoroughly after blanching is the key to a smooth, creamy butter that won't separate.
- For the purest basil flavor with the most versatile uses, omit the garlic and lemon zest.
- If using unsalted butter, add ¼-½ teaspoon of kosher salt to the food processor when mixing.
How to Customize Your Compound Herb Butter
- Follow the same recipe using another fresh herb or a mix, including parsley, cilantro, sage, wild garlic, dill, oregano, tarragon, chives, or thyme.
- Spice it up by adding chili flakes, smoked paprika, black or pink peppercorns, crushed fennel seeds, or coriander seeds.
- Stir in finely grated Parmigiano Reggiano for a cheesy version.
- Add some miso, black garlic, or even anchovies for an umami bomb compound butter.
The Best Ways to Use Basil Butter
This homemade basil butter really has unlimited ways to use it!
Let it melt on top of a perfectly seared filet mignon or pan seared scallops. Use it in place of plain butter to finish the sauce for these tender steamed clams with white wine and garlic or this summery chicken scallopini with tomatoes and capers.
Or add a few dabs to emulsify this shrimp and broccoli pasta or this classic spaghetti al pomodoro.
And last but not least, just smear it on top of airy homemade focaccia or any rustic crusty bread!
How to Roll, Store, and Freeze Compound Butter
To roll compound butter, lay a sheet of parchment paper or plastic wrap on the counter, roughly 12 inches long.
Spoon the butter in a rough line down the center, a few inches from one edge. Fold the near edge of the parchment paper over the butter, then use a bench scraper or ruler to press and shape it into a tight cylinder as you roll. Keep even pressure so the log stays uniform. Twist the ends of the paper like a candy wrapper to seal, and tuck them down.
You can store this in the refrigerator, wrapped tightly, for about 2 weeks. For longer storage, place the wrapped log inside a freezer bag or airtight container to prevent odor absorption. It will keep for up to 9 months.
FAQs
You can, but the butter will darken and turn brownish and lose flavor within a couple of days as the basil oxidizes. Blanching is what keeps it bright green for months in the freezer.
This is due to not squeezing enough water out of the herbs before blending. Any trapped water will eventually pool out of the butter as it sits. Next time squeeze the blanched leaves as hard as you can, ideally in a clean kitchen towel, twisting and wringing out as much moisture as possible.
Not really recommended. Dried herbs need rehydration and cooking to pull out flavor, they won't give the same flavor, color, and textural results.
A small portion can sit out briefly before you use it, but don't leave the whole log out if you want it to maintain its fresh flavor and color. Take out only what you need and keep the rest in the fridge or freezer.
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Easy Homemade Basil Butter
Ingredients
- kosher salt for blanching
- 2 packed cups fresh basil leaves
- 1 cup salted butter (2 sticks), softened
- 1 garlic clove small, grated (optional)
- 1 teaspoon lemon zest finely grated, optional
Instructions
- Bring a small saucepan of heavily salted water to a boil and prepare a bowl of ice water.kosher salt
- Add the basil leaves to the boiling water and blanch for 10 seconds, just until bright green. Immediately transfer to the ice water to stop the cooking.2 packed cups fresh basil leaves
- Drain the basil well, then squeeze it thoroughly in a clean kitchen towel or paper towels until as dry as possible.
- Add the basil to a food processor along with the softened butter, garlic and lemon zest if using. Process for 1 to 2 minutes, stopping to scrape down the sides as needed, until the butter is completely smooth and evenly green.1 cup salted butter, 1 garlic clove, 1 teaspoon lemon zest
- Taste and adjust the seasoning as needed.
- Transfer to a serving dish or spoon onto a sheet of plastic wrap or parchment paper and roll into a log. Refrigerate until firm, about 2 hours.
Notes
- Do not leave the basil in the ice water for too long, otherwise it will have the opposite result and start to break down the leaves. As soon as they are cold, take them out.
- Drying the basil thoroughly after blanching is the key to a smooth, creamy butter that won't separate.
- For the purest basil flavor with the most versatile uses, omit the garlic and lemon zest.
- If using unsalted butter, add ¼-½ teaspoon of kosher salt to the food processor when mixing.
- Spoon the basil butter into silicone ice cube trays and freeze. This way you can easily pop out just the amount you need, whenever you need it.
