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Basil Garlic Butter. Fresh basil and minced garlic cloves make delicious compound butter. It’s great on steak, baked potatoes, corn on the cob, and other vegetables.

Compound butter is easy to make. As well, you can use herb butter to perk up so many recipes.

You can make compound butter savory with herbs and spices or sweet with fruit and jam. I made Strawberry Butter and it is fantastic on hot biscuits and homemade bread.

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How do I make Basil Garlic Butter?

There are a couple of ways to make compound butter. You can mix it and leave it in a container (these bowls are perfect). As well, you can roll the softened mixed butter in plastic wrap and refrigerate it. When firm, slice the butter into rounds to serve individually. This is a nicer presentation for entertaining.

I loaded this Basil Garlic Butter is with fresh basil and minced garlic cloves. You can always substitute the basil for parsley, rosemary, or whatever is growing in your garden. Also, if you’re really feeling adventurous use all those herbs.

Compound butter can elevate even the simplest of dishes.

And remember, butter is naturally keto-friendly, so there’s that!

Basil Garlic Butter

Basil Garlic Butter. Fresh basil and minced garlic cloves make delicious compound butter.

Author: Paula

5 from 2 votes

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Prep Time: 5

Cook Time: 1

Servings: 1 cup

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Ingredients

½ cup butter at room temperature
1 tablespoon basil fresh, finely chopped
1 large garlic clove minced
1 pinch salt optional

Instructions

Combine butter, basil, garlic (and salt if adding) in a bowl. Mix well. Transfer mixture to a condiment bowl and cover with plastic wrap. Refrigerate until ready to use. Allow to come to room temperature to use.
Or roll into a log about 1 and 1/2 inch thick. Twist the ends to close. Refrigerate at least one hour or until firm. Remove from refrigerator and slice into 1/2 inch ‘coins’ when ready to use.

Nutrition

2 Comments

If I make this and keep it in a small containter in the fridge how long will it last? Like normal butter? I don’t use butter much but I’ve always got some extra garlic cloves and basil leaves to use up. If I make a small batch can I just but it in the fridge and forget about it until I have a need for it?

Paula says:

02.23.21 at 8:53 am

It won’t last as long as packaged butter. It’s recommended to store any compound butter in an airtight container no longer than 15 days in the refrigerator. Having said that, you can half or 1/4 of the recipe.

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