This basil butter is one of those small things that makes everything around it better. We toss it into hot pasta, melt it over grilled vegetables, and slather it on corn on the cob. All it takes is softened butter and a good handful of fresh basil.

Ingredients

1/2 cup butter, softened
1/2 cup packed fresh basil leaves

Directions

Wash the basil leaves and pat them completely dry, since any water will keep the butter from coming together.
Put the softened butter and basil in a mini food processor and process about 20 seconds, until the basil is finely chopped and worked into the butter. Scrape down the sides once or twice as needed.
Scoop the butter onto a piece of parchment and shape it into a log about 1 1/2 inches across. Roll the parchment around it and twist the ends to seal.
Chill in the refrigerator at least 1 hour to firm up and let the flavors meld.
To use, unwrap and slice off what you need.

A slice or two melts into hot pasta or risotto, spreads on warm bread, or tops grilled zucchini, corn on the cob, chicken, or fish. Wrapped tightly, the log freezes for up to 3 months, so slice off pieces as you need them. A little minced garlic or lemon zest is a nice addition.

Grower's tip: The greenest, sweetest basil comes off a plant that never flowers. Pinch the tops out regularly and snap off any flower buds as soon as you see them, because once basil bolts the leaves turn bitter. Harvest in the morning, when the oils are strongest.

Great basil butter starts with great basil, and it is one of the easiest herbs to grow. Plant a pot of basil and pair it with the zucchini and corn this butter loves.

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