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Basil butter recipe

Basil butter recipe

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  • Recipes
  • Dish type
  • Side dish

I adore basil! Fresh basil leaves, finely chopped onion and lots of garlic are blended with butter. It's great on crusty bread or served on top of freshly cooked vegetables. Refrigerate leftovers.

1 person made this

IngredientsServes: 8

  • 120g unsalted butter, softened
  • 2 tablespoons finely chopped onion
  • 2 tablespoons Parmesan cheese
  • 1 tablespoon mayonnaise
  • 3 cloves garlic, or to taste
  • 10 fresh basil leaves
  • 1/4 teaspoon salt (optional)
  • 1/4 teaspoon freshly ground black pepper

MethodPrep:10min ›Ready in:10min

  1. Combine butter, onion, Parmesan cheese, mayonnaise, garlic, basil leaves, salt and pepper in a food processor; pulse until smooth.


I prefer to use 3 to 4 fresh garlic cloves in this recipe but when I run out of fresh garlic, I use 1/2 teaspoon garlic powder.

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Corn with Basil Butter and Flaky Salt

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Basic butter gets upgraded thanks to fresh basil and flaky sea salt. Generously spread this butter on corn for a simple yet sophisticated dish that truly epitomizes summer. Make a double batch and store it in the fridge for up to 2 weeks—it’s great spread on toast or tossed with farro.


  1. 1 Cut the basil into a fine chiffonade.
  2. 2 In a small bowl, mash together the chopped basil and butter until well mixed (use a wooden spoon or flexible spatula).
  3. 3 Roll the corn on the cob in the basil butter, and then sprinkle with sea salt.

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Food52 cofounders Amanda Hesser and Merrill Stubbs were nearly stumped when asked for their example of a perfect food for this video. Then they realized that Betsy Devine and Rachel Mark's Salvatore Bklyn ricotta was flawless in every way. Amanda and Merrill were filmed in Bklyn Larder, a great New York store where you can find Salvatore ricotta cheese. Read our profile of Salvatore Bklyn, get our best ricotta recipes, and discover the differences between ricotta and cottage cheese.

  • 1 stick unsalted butter (4 ounces 115g), softened
  • 1/4 cup (about 10g) packed fresh basil leaves
  • 3/4 ounce (20g) finely grated Parmesan cheese
  • 1 tablespoon (15ml) juice plus 2 teaspoons (10ml) zest from 1 lemon
  • 2 medium cloves garlic, minced
  • Kosher salt and freshly ground black pepper

Combine butter, basil, Parmesan, lemon juice and zest, and garlic in the bowl of a food processor (see note) and pulse until garlic and herbs are chopped and lemon juice is incorporated. Season to taste with salt and pepper and pulse to combine. Wrap butter tightly and store in the refrigerator for up to 2 weeks or in the freezer for several months.

Baked Halibut with Basil Butter

Every spring we start eating more fish than we had through the cold months. Do you do that as well? I presume it’s because everything about fish screams light.

Light in color. Light and flaky in texture. Light flavor of the sea. Light on the waistline.

I even find that most types of fish taste best when prepared with a light seasoning, and are lightly cooked… not dried out.

Baked halibut is a fabulous spring dish, because it has such a luxurious taste and texture, and needs only a kiss of flavor to make it shine.

I like to deliver that kiss with a touch of butter.

Butter is a perfect complement to all types of light flaky fish, yet I find is really does wonders for halibut.

In today’s easy 5-Ingredient Baked Halibut with Basil Butter Recipe, I used Land O Lakes® Spreadable Butter with Olive Oil & Sea Salt. This fabulous go-to butter and olive oil spread offers rich buttery flavor that is easy to shmear right out of the refrigerator. With real ingredients: butter, olive oil, and sea salt, it’s a wonderful spreadable option without any fillers. (So it’s gluten free!)

I pureed Land O Lakes ® Butter with Olive Oil & Sea Salt with fresh basil leaves and a little garlic. Then I spread just a teaspoon over the top of each halibut fillet.

I sprinkled each fillet with a light dusting of almond meal to create a crusty, nutty top and then I popped them in the oven.

The secret to cooking perfect baked halibut, with a moist flaky interior and crunchy top, is to cook it for a short time on high heat. I baked the fish for 5 minutes, then cranked the heat up to broil and broiled it another 4 to 5 minutes. Just long enough to toast the top.

Halibut is a rich, yet delicate fish. It would be a travesty to overcook it, so make sure to set the timer.

Doesn’t this tender baked halibut look amazing with the golden nutty crust and little bits of basil shining through?

Wait. I think I forgot something…

There we go. It’s even better with another dollop of herby basil butter on top!

The beauty of this Baked Halibut with Basil Butter Recipe is that you can use as much or as little basil butter as you want, to suit your mood or diet. I suggest going with more basil butter, then serving it with a light spring salad to round out the meal. *wink*

A couple weeks ago I was able to share my beloved Almond Crusted Baked Halibut Recipe with a group of friends. I had the opportunity to visit Ree Drummond, the Pioneer Woman and a few other blog buddies out on Ree’s ranch in Oklahoma.

We had a marvelous time sampling each other’s recipes, all made with creamy Land O Lakes ® Spreadable Butter.

We participated in a fun “Toast Bar Challenge” in which we all made a gourmet-style toast recipe using Land O Lakes ® Butter and an assortment of sweet and savory ingredients.

It was amazing to see all the variations come to the table…

At the end of the day we had a lovely happy hour tailgate picnic with wine, snacks, and the new Land O Lakes® European Style Butter slathered on bread and crackers.

This ultra rich and creamy super premium butter can be found in your local grocery store (in the near future) and makes every buttery treat a bit more spectacular!


I'm rating this a 3 based on the fact that the grilling instructions weren't very clear. When I grill corn on the cob, I peel back the husks, remove the silk, and then pull the husks back up around the corn. It gives a nice char to some parts of the exposed corn but helps steam the kernels and keeps them from drying out. I start them on the bottom rack of the grill, uncovered, for about 5 minutes, turning once or twice. Then move them to the top rack and cook for

15 minutes, covered. I thought the butter recipe was OK, but would've benefited from having salt and pepper added in.

Great idea. I use charcoal, and if you soak the un-hushed ears in water for 10 minutes prior, and trim any loose tassels, they cook up just fine on the grill, and the husks imparts an enhanced flavor as the corn inside steams.

Grilled Corn with Basil Butter

If you’ve never tried grilling corn, you’re definitely missing out! It’s my absolute favorite way to enjoy fresh corn. Not only is the corn itself amazing, there are all kinds of easy and delicious ways to dress up cob of corn, like this Grill Corn with Basil Butter.

There are lots of methods out there for grilling corn, but my favorite also happens to be the easiest. At least, I think it’s the easiest.

I just shuck the corn, rub it with some vegetable oil, season it up with salt and pepper, and put it right on the grill. I usually grill my corn for about ten minutes over medium-high heat, turning every 2-3 minutes.

There are instructions out there for grilling the corn in foil, or in it’s own husk, so feel free to use whatever method you prefer.

The thing that makes the corn stand out in this recipe isn’t the corn at all–it’s the amazing, savory basil butter.

Which is nothing more than fresh chopped basil mixed with some softened butter and a bit of salt, pepper, and minced garlic. It’s super simple, but boy is it ever fantastic!

Don’t worry if you have extra basil butter, it’s great on almost any vegetable, as well as warm rolls and biscuits.

One thing is certain, however you decide to grill your corn, this will be a hit at all of your summer gatherings. In fact, you might never go back to eating regular corn again!

Our Pesto Butter will be a delicious addition:

  • on a baked potato
  • stirred into or on top of an omelet
  • tossed with hot pasta
  • tossed with grilled vegetables
  • dolloped on cooked steak, chicken, salmon or white fish
  • on crostinis
  • on toast
  • on a sandwich
  • tossed with cooked shrimp
  • slathered on corn on the cob

Recommended Fish For This Recipe

In order for the fish to cook through while the coating crisps without getting too brown, you’ll want to choose fillets that are 1/2-inch thick at most.

As mentioned above, we’ve oven-fried catfish, tilapia and snapper, but our new favorite for this dish (and many others) is barramundi.

What Is Barramundi?

If you’re not already familiar, Barramundi (aka Asian Sea Bass or Giant Perch) is a white-fleshed ocean fish native to Northern Australian and Southeast Asian waters. It has a mild, buttery flavor and delicate, yet firm texture.

Barramundi is a naturally disease-resistant fish that can be sustainably farmed without antibiotics and hormones, and because they eat a primarily plant-based diet, they’re free from contaminants like mercury and PCBs as well.

In addition, barramundi is low in calories, high in protein and has higher levels of omega-3 fatty acids than any other white-fleshed fish.

All these factors combined make barramundi a healthful seafood choice that’s both versatile and very easy to prepare.

Where To Buy Barramundi

Look for Australis Barramundi in the frozen section of your grocer’s seafood department.

Australis is a producer of farmed barramundi whose commitment to environmentally conscious aquaculture practices has earned them a “Best Choice” rating from the Monterey Bay Aquarium Seafood Watch, certification from Whole Foods Market and numerous other accolades and partnerships.

Their barramundi is flash-frozen immediately after harvesting to preserve flavor and texture, and you can find it in Whole Foods Markets across the country as well as Costco, BJ’s and Stop & Shop.

We first tried Australis Barramundi as part of the Sustainable Seafood Box from Thrive Market, a collection of individually portioned fish and seafood delivered straight to your door.

This post may contain affiliate links. As an Amazon Associate, we earn from qualifying purchases. Please read our disclosure policy.

  • 1 pound/450 grams butter
  • 1/2 cup/120 mL fresh basil (chopped and pressed firmly into a cup)
  • salt and freshly ground pepper (to taste)
  • 4 large lobsters tails
  • 2 tablespoons/15 mL olive oil

In a blender or food processor combine butter and basil. Blend until smooth. Season with salt and pepper to taste and blend to mix. (If you are using salted butter you might not need to add salt.)

Transfer the mixture into a small bowl, cover and refrigerate.

Prepare lobster tails by splitting in half. To do this use a large, sharp knife. Place the lobster tails on a cutting board backside down. Cut down through the center to the shell the whole length. Fold back, breaking through the shell. (You can use kitchen shears to cut through the shell if you need to.)

Brush flesh lightly with oil and place cut side down on a preheated grill over medium heat. Grill for 5 to 7 minutes depending on the size of the lobster tails.

Recipe Summary

  • 3 large scallions
  • 3 tablespoons vegetable oil
  • 1/2 cup chopped red bell pepper (from 1 small bell pepper)
  • 1/2 cup chopped green bell pepper (from 1 small bell pepper)
  • 2 medium garlic cloves, minced
  • 1 teaspoon minced fresh ginger
  • 4 cups cooked long-grain white rice, cooled
  • 1 teaspoon kosher salt
  • 3 large eggs, lightly beaten
  • 1 cup cooked butter peas
  • 1/2 cup chopped, plus 1 Tbsp. thinly sliced fresh basil, divided
  • 3 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil

Slice white and green parts of scallions, keeping parts separate. (You should have about 1/4 cup each of white and green parts.)

Heat vegetable oil in a wok or large cast-iron skillet over high. Add red and green bell peppers, garlic, ginger, and white parts of scallions. Cook, stirring constantly, until vegetables are just tender, about 1 minute. Add rice and salt, stirring to break up clumps. Cook, stirring occasionally, until rice begins to crisp, about 4 minutes.

Push rice mixture to 1 side of wok add eggs to other side. Cook, stirring eggs often, until eggs are scrambled and cooked through, about 1 minute. Stir eggs into rice mixture. Add butter peas, chopped basil, soy sauce, and sesame oil. Cook, stirring constantly, until just combined and heated through, about 1 minute. Sprinkle with green parts of scallions and sliced basil.


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