Monthly Archives: April 2016

Basil butter

If you have a bounty of basil you may want to preserve some for the coming months…

One delicious way is to make basil butter…

So grab your food processor and start with a nice big block of room temperature butter (it should be soft enough to squeeze a dent in the block)
Throw in big bunch of basil and blend!

Spoon out your basil butter onto a sheet of baking paper and roll into a log. Chuck this back in your freezer, and set the alarm! Once it has become ‘set’ cut it into 1cm thick rounds. I then wrap them individually in gladwrap or put them into a container with baking paper between each layer.

The beauty of this is it preserves the flavour of the basil throughout the year… and you can throw one anytime on top of an egg, corn cob, slab of bread, bowl of pasta, the list goes one!

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