Choose basil that has not yet flowered. The leaves should be uniformly green, crisp, and free of black spots; the stems should be tender, not woody. Try this on broiled or grilled white fish, such as red snapper, cod or flounder, grilled steak and chicken, boiled potatoes or green beans or peas.
- 1 cup (2 sticks) butter, room temperature
- 1/2 cup finely chopped fresh basil
- Coarse salt and ground pepper
1.In a small bowl, combine butter and fresh basil; season generously with coarse salt and ground pepper. Stir until combined.
2.Transfer to an 11-by-10-inch piece of parchment or waxed paper. Roll into a cylinder, about 6 inches long and 2 inches in diameter; twist ends to seal. Refrigerate until very firm, about 2 hours. To serve, unwrap and slice crosswise. (To store, refrigerate, wrapped in waxed paper, up to 1 week. To freeze, transfer cylinder, wrapped in waxed paper, to a resealable plastic bag, and freeze up to 3 months.)