Happy Friday!!! There is nothing better than Fridays, right?! :)
Today, my buddy, Beckie from Infarrantly Creative, is here sharing a quick and delicious recipe. Yum!
Check out this throwback picture from 2011! We were actually at Blissdom 2010 together, but didn’t know each other as well.
I love my blogging buddies so much!!
Hey guys I am Beckie from Infarrantly Creative. Traci and I go back at least 5 years ago! We met back at a blogging conference, that no longer exists, called Blissdom. She has been a dear blogging friend and I always enjoy the time that I get to spend with her each year at different events and conferences.
Basil is probably one of the easiest herbs to grow. With a little sunshine and water it sprouts fast and can easily take over your garden if not given haircuts every now and again. I am absolutely in love with basil. I have grown a whole planter box of basil this year. With all the rain we have had in the Midwest it has grown like wildfire. So in addition to making pesto and bruschetta I have made basil butter. This basil butter is great to have on hand to spread on bread, season vegetables, fish, chicken and pasta.
1 1/2 cups of basil leaves
2 sticks of salted butter
1/2 teaspoon lemon juice
1/2 teaspoon of Garlic Salt
1/8 teaspoon of ground pepper
1/4 teaspoon of Penzey’s season salt
Half Pint Ball Jars
1. Wash basil leaves well and measure out 1 1/2 cups of loosely packed leaves. Put in your food processor and pulse until finely chopped.
2. Add the rest of the ingredients to the food processor and blend until smooth. Now feel free to veer from the spices I used and throw in what you like. You really can’t mess this recipe up!
3. Spoon the mixture into a half pint Ball jar and give to a friend.
This must be kept in the refrigerator or freezer. You could also scoop them into balls and flash freeze them and then place in a container for perfect portion size. I think this would make an excellent hostess gift don’t you?
Still have more basil to use? Check out my Basil Parmesan Orzo Recipe here.