Er-ma-gwad. Basil butter. It’s rocking my world. This is one of those those recipes where I think, dang, I’m a kitchen goddess! Ha – trust me, I don’t always think this. Just ask Baird about my latest waffle experiment…Anyway, back to this badass basil butter!
What you need:
2 sticks of salted butter, at room temperature
1 c fresh basil
3-4 garlic scapes OR garlic cloves, peeled and crushed
juice of 1 lemon
pinch kosher salt & cracked pepper
What to do:
Toss all ingredients into food processor and blend until well incorporated.
Scrape down sides and blend again.
Store in small jars in fridge or freezer. You could also shmear into an ice cube tray and freeze so that you can pop one butter cube out as needed.