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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The other afternoon, I was lucky enough to get up close and personal with one of my favorite local chefs, Luke Venner. I got a chance to hang out behind the scenes, whip up some bomb butter and chat all things Churncraft.
A few weeks ago, a jury of 39 design experts from around the world met in Germany to judge more than 5’500 product innovations from 54 countries. After careful evaluation, the jury paid tribute to Churncraft’s design with the coveted Red Dot distinction. The Churncraft butter churn will be exhibited at the Red Dot Design Museum in Essen, Germany, along with the other winners.