Ingredients:

  • 1 cup (227g) unsalted butter, softened to room temperature
  • 1/2 tsp (3g) fine sea salt
  • 1/4 cup (10g) fresh basil leaves, very finely minced
  • 3 cloves (15g) fresh garlic, pressed or grated into a paste
  • 1 tsp (5ml) fresh lemon juice
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Finely mince the fresh basil leaves until they are almost a paste. Press the garlic cloves through a garlic press or grate them using a microplane to release the maximum amount of aromatic oils.
  2. Place the softened butter in a mixing bowl. Use a spatula or fork to beat the butter vigorously for 1–2 minutes until it looks pale, fluffy, and holds soft peaks.
  3. Add the garlic paste, minced basil, lemon juice, salt, and black pepper to the whipped butter. Gently fold the ingredients together using a spatula until the green basil is evenly distributed and no white streaks of butter remain.
  4. Spoon the mixture onto a piece of parchment paper. Roll the butter into a tight cylinder (log shape) and twist the ends of the paper to seal it. Refrigerate for at least 30 minutes to firm up before slicing.