You simply cannot go wrong with lemon and basil. The combination is timeless. This lemon basil butter tastes delicious on just about anything. Pair it with baguette, pasta, roasted potatoes, fish… how would you eat lemon basil butter?
1/2 c. butter
4 tbsp. basil, chopped
2 tbsp. lemon juice
pinch of sea salt
Finely chop the basil leaves. Mix the basil and lemon juice into the butter. Stir until ingredients are thoroughly mixed into the butter. Pack the butter into a ramekin or shape into a log using plastic wrap. Let it chill in the refrigerator for approximately 30 minutes.
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What an honor to be featured in The New York Times! We are so proud to have gotten a stamp of approval from Florence Fabricant, food critic of the NYT.