This post may contain affiliate links that won’t change your price but will share some commission.

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.

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

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.

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!


If you’ve tried this recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes! You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST for even more delicious food.

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

Basil Garlic Butter

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

Author: Paula
5 from 2 votes
Print Pin Rate

Want to save recipes? Create an account or login & then you can use the “Save Recipe” button when viewing a recipe to save it to your Recipe Box. You can access your saved recipes on any device and generate a shopping list for recipes in your collections.

Save To Your Recipe Box
Prep Time: 5 minutes
Cook Time: 1 minute
Servings: 1 cup
Join Misfits Market now to start saving on groceries!


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


  • 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.


Calories: 819kcal | Carbohydrates: 1g | Protein: 1g | Fat: 92g | Saturated Fat: 58g | Cholesterol: 244mg | Sodium: 850mg | Sugar: 1g | Vitamin A: 2942IU | Vitamin C: 1mg | Calcium: 27mg
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
Do you have questions about saving recipes to your Recipe Box?Visit Recipe Box FAQ!

As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links. If you click the link and make a purchase I will receive a small commission at no cost to you. Visit all my recommended products at Paula’s Picks on Amazon. Read my entire Privacy Policy here.



  1. 5 stars
    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?

    1. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!