Basil Butter


Using kitchen shears, finely chop basil leaves and add to softened butter. Mix well and season to taste. Drop by tablespoons onto foil and freeze. When completely frozen, place each tablespoon of butter in small sandwich bags, then place into a larger heavy-duty freezer bag. Makes l lb. Keeps for 6-8 months. To use, thaw at room temperature. Basil butter is excellent on grilled lamb chops, steak, chicken or steamed vegetables.