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basil butter in cubes

Homemade basil butter.

Kerri Jablonski
This homemade basil butter is delicious. Instead of serving plain butter alongside an assortment of fresh breads and pastas, prepare this herb-laden hand whipped butter. You can also use it on grilled steak, chicken or grilled fish. It’s delicious with corn on the cob, potatoes, green beans and so much more.


  • 1/2 lb unsalted butter (two standard sticks)
  • 1 cup basil, thinly sliced (may also tear into pieces)
  • 1 1/2 tbsp minced garlic (i used jarred garlic)
  • 1 tsp kosher salt


  • Start by beating the  butter in a medium bowl. Using a rubber spatula, beat it by hand until it’s soft.
  • To avoid slicing the basil without bruising the leaves is to use a technique called chiffonade. It’s quite easy! Stack a few fresh basil leaves and roll them up tight! Using a sharp knife, thinly slice the basil leaves perpendicularly down the roll.
  • Add your basil slivers to the bowl with butter along with a pinch of  kosher salt and your garlic.
  • Use the rubber spatula and begin to fold the basil into the butter.
    Fold the basil into the butter until all of the basil is covered in butter. Your butter should be evenly mixed.
  • Form butter into log for immediate enjoyment or put it in silicone cubes for freezing.


This basil butter can be kept in the frig for up to two months or the freezer for six months.