Place the garlic on a baking tray and roast until light brown
While the garlic is roasting, chop the basil as finely as possible
In a mini processor, add all the ingredients
Blend on low speed until everything is blended. It will have a creamy consistency and that's ok
Cut a small piece of parchment paper
If the butter is too creamy to roll, put the parchment paper and butter into the freezer for a few minutes
Remove it and roll it into a log and place it in the freezer for about two hours
Keep the butter in the freezer in a parchment paper
Video
Notes
- NOTE: This post was originally made using vegan butter in 2017. You might be routed here from an old pin or social media post that shows "vegan" butter on it. In 2022, it was modified to use grass-fed butter instead! Please note that this recipe is NO LONGER VEGAN.- Do not add salt to the butter because the recipe it will be used in will have its own salt requirement- Nutrition info is approximate
Nutrition
Calories: 234kcal
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