Basil Chive Butter
- 1 cup fresh basil leaves, packed firmly
- 4 Tbsp. fresh chives, chopped
- 1/2 cup butter, room temperature
- Olive oil, in case needed for processing
Puree ingredients in a food processor. If the mixture seems too dry, just add a teaspoon of olive oil and repeat if necessary. Continue until smooth.
This butter tastes so yummy with many foods but especially sole, salmon, grilled corn, and plain pasta.
The butter will remain fresh in the refrigerator for at least a couple of weeks.
By Deeli from Richland, WA
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