Blanching fresh basil before blending locks in its brilliant emerald-green color and creates an exceptionally smooth, vibrant herb butter. Whipping the butter in a stand mixer incorporates air, producing a light, fluffy texture that melts beautifully over steaks, seafood, vegetables, warm bread, potatoes, and pasta.

Prep Time: 15 minutes
Cook Time: 15 seconds
Total Time: 15 minutes
Yield: About 1 1/2 cups

Ingredients

• 2 sticks (1 cup) European-style unsalted butter (82–85% butterfat), softened
• 3 packed cups fresh basil leaves
• 1 teaspoon extra virgin olive oil
• 1 garlic clove
• 1 teaspoon lemon zest
• 1 teaspoon kosher salt
• 1/4 teaspoon white pepper
• 1/8 teaspoon MSG (optional)
• 1 tablespoon finely grated Parmigiano-Reggiano

Preparation

1. Bring a medium saucepan of water to a rolling boil. Meanwhile, prepare a large bowl of ice water.
2. Add the basil leaves to the boiling water and blanch for 10–15 seconds, just until they turn a vivid emerald green.
3. Immediately transfer the basil to the ice bath to stop the cooking.
4. Drain the basil thoroughly, then wrap it in a clean kitchen towel and squeeze firmly until almost completely dry. Removing as much moisture as possible is essential for a creamy butter and maximum shelf life.
5. Place the blanched basil, olive oil, garlic, lemon zest, kosher salt, white pepper, and optional MSG into the Vitamix container. Blend on high speed for 45–60 seconds, using the tamper as needed, until the mixture is completely smooth and no visible pieces of basil remain.
6. Transfer the basil purée to the bowl of a stand mixer fitted with the whisk attachment. Add the softened butter and Parmigiano-Reggiano.
7. Whip on medium speed for 1 minute, then increase to medium-high speed and continue whipping for 4–5 minutes, scraping down the bowl once or twice, until the butter is pale green, light, and fluffy.
8. Spoon the butter into ramekins for serving or shape it into logs using plastic wrap. Refrigerate until firm. Remove from the refrigerator about 20 minutes before serving for the best spreadable consistency.

Cook’s Notes

• Blanching preserves the basil’s vibrant green color and creates a smoother, more refined flavor.
• Dry the basil as thoroughly as possible after blanching. Excess moisture is the enemy of compound butter.
• European-style butter produces a richer flavor and silkier texture because of its higher butterfat content.
• For the brightest green color, use young basil leaves and discard thick stems.
• White pepper provides gentle warmth without leaving dark specks in the finished butter.
• Store refrigerated for up to 1 week or freeze for up to 3 months.

Serving Suggestions

• Melt over grilled ribeye, filet mignon, or New York strip steaks.
• Finish grilled shrimp, lobster, scallops, or salmon.
• Toss with hot pasta or creamy risotto.
• Spread on warm sourdough, French bread, or focaccia.
• Top roasted potatoes, grilled corn on the cob, asparagus, or green beans.
• Finish grilled chicken or roasted vegetables.
• Spread on toasted ciabatta with sliced heirloom tomatoes.

Beverage Suggestions

• Sauvignon Blanc
• Pinot Grigio
• Chardonnay
• Dry Rosé
• Sparkling water with lemon
• Italian Pilsner
• Hefeweizen