The gift of hospitality sometimes comes with food.
I felt sorry for this grocery store basil plant in February, so I bought it and brought it home. I figured it would start to wilt and I’d just clip it down and dry the leaves. Well… it thrived. I gave it a haircut and had 1/2 cup of fresh basil leaves. (And it’s still growing strong!)
I remembered watching chef Alex Guarnaschelli make basil garlic butter for something… pasta? For basting chicken? I dunno. It sounded delicious! So with that vague memory, I made some.
Process all ingredients in food processor until very smooth. Scrape and remix as necessary. Mixture will be light green with flecks of basil in the butter.
Spoon half into a glass container with a tight lid for storing in the fridge (for immediate use.) Take the other half and make quenelles* and place on a tray on parchment paper. Once frozen, remove to a plastic freezer bag. I found out the hard way that this freezes into a rock, so making the quenelles and freezing half a batch is an easy way to quickly add some to a dish.
YUMMY on pasta, bread, and decadent for frying eggs for breakfast.
* a quenelle is a fancy word for a shaped plop of butter.