Basil Chive Butter

By á-170456

Ingredients

• 4 cups fresh basil leaves - (firmly packed)
• 1/8 teaspoon powdered ascorbic acid (vitamin C)
• Sea salt preferably gray salt
• 16 tablespoons unsalted butter - (2 sticks) room temperature
• Freshly-ground black pepper to taste

Preparation

Step 1

Puree the basil, ascorbic acid, salt and pepper, and butter in a food processor. If the mixture is too dry to puree, add just enough water to ease the process. Puree until smooth and well blended. Taste and add more salt if desired.

Refrigerate until firm enough to shape into a log.

This recipe yields 1 1/2 cups.