A bright, savory compound butter made with fresh Italian basil, garlic, lemon, Parmesan, and black pepper. Rich, aromatic, and fresh-tasting, it is especially good with grilled chicken, seafood, vegetables, pasta, tomatoes, and warm bread.

Ingredients

• 1/2 cup unsalted butter, softened
• 3 tablespoons fresh Italian or Genovese basil, completely dry, finely chiffonaded, then chopped
• 1 teaspoon garlic, finely grated
• 1 teaspoon fresh lemon zest
• 1 teaspoon fresh lemon juice
• 1 tablespoon finely grated Parmesan cheese
• 1/4 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon crushed red pepper flakes, optional

Instructions

1. Place the softened butter in a medium bowl and stir until smooth and creamy.
2. Add the basil, garlic, lemon zest, lemon juice, Parmesan, kosher salt, black pepper, and crushed red pepper flakes, if using.
3. Mix thoroughly until all of the ingredients are evenly distributed throughout the butter.
4. Spread a small amount on a piece of warm bread and taste. Adjust the salt, lemon, or black pepper as desired.
5. Spoon the butter onto a sheet of parchment paper or plastic wrap and shape it into a log approximately 1 1/2 inches in diameter.
6. Wrap tightly and refrigerate for at least 1 hour. For the best balance of flavor and fresh basil color, refrigerate for about 4 hours before serving.
7. Slice into coins as needed. For the cleanest slices, cut the chilled butter with a warm knife.
8. Allow the butter to soften for about 10 minutes before serving if a softer, creamier consistency is desired.

Cook’s Notes

Use fresh Italian or Genovese basil for the best sweet, aromatic flavor.

Make sure the basil is completely dry before chopping. Excess surface moisture can soften the butter and reduce its storage life.

Chiffonading the basil before finely chopping it helps reduce bruising and keeps the finished butter looking fresher.

The Parmesan adds savory depth without making the butter taste overly cheesy or pesto-like.

Keep the garlic at 1 teaspoon for a balanced, basil-forward flavor. Adding more can shift the butter toward a garlic-butter profile.

The optional crushed red pepper flakes add gentle warmth without overpowering the basil.

Avoid adding additional lemon juice unless needed. Too much liquid can make the butter softer and more difficult to shape.

For the freshest basil flavor and best color, use within several days of making.

The butter can be refrigerated for up to 1 week or frozen for up to 2 months.

Serving Suggestions

Serve Italian Basil Compound Butter with:

• Grilled or roasted chicken
• Shrimp, scallops, or white fish
• Grilled salmon
• Steak
• Roasted or grilled vegetables
• Corn on the cob
• Baked or roasted potatoes
• Pasta
• Fresh tomatoes
• Warm crusty bread or grilled sourdough

It is especially good melted over ripe sliced tomatoes and finished with a little additional Parmesan.

Beverage Suggestions

With chicken or seafood, pair with Sauvignon Blanc, Pinot Grigio, or Vermentino.

With steak or roasted vegetables, try Chianti, Sangiovese, or Pinot Noir.

For a nonalcoholic pairing, serve with sparkling lemon water, basil lemonade, or unsweetened iced tea.