Lemon Basil Compound Butter

  • Yield : 1/4 pound
  • Prep Time : 5m
  • Cook Time : 0m
  • Ready In : 5m

This compound butter take minutes to whip together, but adds a fabulous finishing touch to steak, fish, pasta or bread.  It will last for up to 5 days in the refrigerator or 6 months in the freezer.



  • 1 stick or 8 T Butter, softened at room temp for about 30 minutes
  • 1/4 C Fresh Basil, chopped finely
  • Zest & Juice of 1 Lemon
  • Sea Salt (if butter is unsalted) & Freshly Ground Black Pepper to taste


Step 1

Mix all ingredients together thoroughly. Spread evenly onto a sheet of parchment or wax paper. Roll butter up into a log. Twist ends of wax paper. Wrap again with a plastic wrap.

Step 2

Refrigerate before using so that it is easier to slice into pieces.

Think Out of the Icebox: Don’t have basil on hand?  Try dill, cilantro or oregano instead.

Recipe Type: Ingredients: , ,
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