I’m beginning to think the basil will never end this year.  Don’t get me wrong, I love basil, but it’s hard to figure out how to use a massive bunch of the stuff very quickly lest it turn black and rot.  The most recent incarnation – compound butter with basil.

Compound butter is so simple and versatile.  The butter I made here was simply a big bunch of basil and a pound of softened butter.  I threw it all into the food processor with a hefty pinch or three of salt and spun away until it was combined.  Then I used a cookie scoop to scoop the butter in neat little dollops onto a parchment lined cookie sheet.  I put the sheet in the freezer for a few hours, until the butter frozen.  Then I popped all the dollops off, put them in a plastic container, and put them back in the freezer.  After that, the possibilities are endless.  Basically if it’s bland, throw a bit of compound butter on it.  This instance was a filet of fried fish (courtesy of Michelann’s husband) that needed a little zazz.  Basil butter and a hit of sriracha and I was in business.  Potatoes, squash, chicken, fish, steak, anything.  And don’t confine the use to just basil.  Any herb or spice can be mixed with the butter to make a quick flavor addition.  A very good use for those big bunches of herbs that need to find a home fast!