Reviewed: Feb. 26, 2012

I love this stuff! I've never been successful getting it into perfect scoops, but the review that suggested refrigerating the mix for a little while before making the scoops was helpful.

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Reviewer:

acrandall

Reviewed: Feb. 21, 2012

Very good! I also added 2 cloves of fresh garlic and omitted the garlic salt and seasoned pepper. I only had unsalted butter, so I added in a little kosher salt. I think it would be amazing with some Parmesan added in, I will try that next time.

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Reviewer:

LOVELEIGH98

Reviewed: Oct. 29, 2011

Awesome!

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Reviewer:

Sandi

Cooking Level: Expert

Home Town: Berwyn, Illinois, USA

Living In: Lockport, Illinois, USA

Reviewed: Sep. 23, 2011

What a great way to use up fresh basil from an over abundant plant. So far have used some on garlic bread, chicken and eggs. YUMMY.

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Reviewer:

Laurie

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Reviewed: Aug. 27, 2011

Great recipe! If you use salted butter, you don't need salt, or not much of it. The tartness of the lemon juice pulls out the salt in salted butter.

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Reviewer:

sunnybuckeye

Reviewed: Aug. 18, 2011

This is wonderful! Added two cloves of garlic instead of garlic salt and Wow! Excellent! We put it on lamb chops, mmmmmm, to die for.

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Reviewer:

Diane

Reviewed: Aug. 10, 2011

Yum, this butter is delicious, very fresh tasting and so easy to make. It went beautifully with my fresh bread, I'll be making this again. Thanks for sharing.

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Reviewer:

dw373

Living In: Peterborough, Cambridgeshire, England, U.K.

Reviewed: Jul. 27, 2011

I Absolutely love this butter! I had a couple bunches of fresh basil I needed to use up and this was perfect as I always wanted to make my own butter. I used a little freshly squeezed lemon juice, 1 garlic clove, minced well, and into the food processor. I made 5 little balls, kept one for tonight and froze the rest for later. I know that it will serve its purpose tonight along with the fresh baked Italian Herb Bread I, from this website. I am already visioning other ways to use a combinations of fresh herbs and seasonings and use for flavoring seafood, breads, steaks, etc.

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Reviewer:

OkinawanPrincess

Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

Reviewed: Jul. 27, 2011

You don't have to use a food processor. Just have to leave the butter out for 5-10 minutes until its a little soft. I didn't want to make too much so just used a 1/4 stick and a handful of basil and a clove of garlic with sea salt and lime. Like the other reviewer said, the combinations are limitless! Also, I just put spoonfuls on wax paper and wrapped it up and then put in a ziplock bag and froze. I guess you could use foil but I like to be able to see it through the wax paper.

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Reviewer:

lindaymin

Reviewed: Jul. 24, 2011

I have a ton of basil this year, and was searching for recipes to preserve some of it for use throughout the year. I already have two big bags of basil in the freezer, pesto made into ice cubes, and now this! What a great recipe. I can see adding this to just about anything - on top of a grilled steak, to some cooked veggies, to pasta, to rice . . . the uses are endless. I used 1 clove of fresh garlic instead of the garlic salt, and used a couple of grinds of lemon/pepper seasoning (it was the only "seasoned" pepper I had on hand.) Thanks for the recipe!

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