Happy St. Patrick's Day to you all. As green is in the air, so are my starter plants. We are getting ready and planning this year's "crops" for our backyard garden.
Last year my basil, zucchini, and romaine took over and I couldn't keep up with them. This year, I am determined to brush up on recipes sooner than later, so I am prepared to use everything at the ready.
Due to last year's basil harvesting, I became obsessed with compound butters...especially Basil Butter. I mean obsessed! It's the easiest accoutrement you can make and yet so complex in beautiful flavor.
This is how it goes...
Take a large handful of basil leaves and give them a spin in your food processor.
Next, add one stick (1/2 cup) softened butter in with the basil and let them dance around
in the processor.
Isn't that just the most beautiful sight....ever!?!?
Put the blended butter and basil leaves in a ramekin dish, smooth the surface out.
Sprinkle a little sea salt on top and let chill in the refrigerator for a couple hours.
I like to enjoy this luscious basil butter on a Saltine cracker for a little afternoon treat. Which by the way, I recently read that some foodie claims that they just discovered butter on saltines as the latest gourmet food rage. Are you kidding me?? This was a staple for me growing up in the 70's (with my glass of Tang)...of course, we could not afford butter, so it was margarine. And now it's considered trendy? I am truly speechless.
Enjoy!
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