Ingredients:

  • 1 cup (225g) unsalted butter, softened to room temperature
  • 1/4 tsp (1.5g) fine sea salt
  • 3 cloves (15g) garlic, finely grated or minced
  • 1/4 cup (10g) fresh basil leaves, finely chiffonaded
  • 1 tsp (5ml) fresh lemon juice
  • 1/4 tsp (0.5g) cracked black pepper

Instructions:

  1. Finely chop the fresh basil into thin ribbons (chiffonade) and grate the garlic cloves into a paste using a microplane.
  2. Place the softened butter in a mixing bowl. Using a spatula, fold in the garlic paste, chopped basil, salt, pepper, and lemon juice.
  3. Whip the mixture vigorously for 60 seconds until the butter looks pale and the green basil flecks are evenly distributed.
  4. Spoon the mixture onto a piece of parchment paper, roll the butter into a tight cylinder (log), and twist the ends of the paper to seal.
  5. Place the butter log in the refrigerator for at least 30 minutes to firm up before slicing.