The basil in my garden beautiful, with large and fragrant green leaves. With such a plentiful supply of it however, I have had to come up with different ways of using it.
As much as I love homemade pesto, I think I have reached my limits in how much one person can make. Instead I am busy making basil butter.
Flavoured butters are simple to make and add an extra burst of fresh flavour to many dishes. What I love most about herbed butters in particular, is that the minute you add them to a hot dish, a piece of grilled fish for example, the oils in the herbs release filling the air with a brilliant aroma plus delicious flavour.
Flavoured butters are also a great way of preserving beautiful herbs, as you can store the butter in the freezer for up to 6 months, cutting off as much as you need while is still frozen.
Enjoy basil butter on grilled meat of fish, on top of a baked potato with some fresh tomato, over steamed asparagus and green beans, in pasta or on top of a soup.
1 large bunch basil (leaves 30-40g), leaves washed and picked and patted dry
250g unsalted organic butter, softened
Freshly ground black pepper
Sea salt flakes
Blend all ingredients in a food processor until the butter is green, with flecks of basil leaf. Season with salt and pepper.
Scrape the butter onto a sheet of baking paper and roll into a sausage shape. Wrap in foil and refrigerate. Once hard, place in freezer and cut off slices as needed.
Note: You can use this same method with any fresh herbs and other ingredients, such as anchovies, lemon zest and chilli.