Homemade Basil Butter

Homemade Basil Butter    Some of my favorite things are the simplest, like this basil butter.  I love love love all things basil and practically eat pesto by the spoonful.  I actually bought a basil plant two years ago for the sole purpose of always having fresh basil around.  I have to say, I was so amazed at how well it grows!  Seriously, it grows like a weed and if I forget to water it for too long, it always perks right back up.  It is an insanely low maintenance plant!  Don’t believe me?  There are entire websites devoted to helping you grow basil, but you won’t need the help.  All you need is a sunny window and an occasional watering!Homemade Basil Butter

The cream cheese I added to this basil butter makes it very smooth and spreadable while adding a subtle creamy flavor.  You don’t notice the taste though.  My husband hates (and I mean HATES) cream cheese and he was in love with this butter.  It took everything in us to stop ourselves from eating it all.  Could you imagine eating an entire stick of butter in one sitting?  Ick.  I’m telling you though, this butter will make you want to.Homemade Basil Butter

There’s no such thing as too much garlic in my kitchen, but  if you’re nervous about using raw garlic, you can substitute a bit of garlic powder for fresh or saute the garlic in oil before adding it.  You could also use a couple teaspoons of pesto instead of basil leaves if you want to cut out that step…or you could use pesto and fresh basil.Homemade Basil Butter

I love any kind of flavored butter or spread as an appetizer, especially in spring or summer because it requires no oven use!  This was absolutely mouthwatering topped with a thin slice of feta and a fresh basil leaf.  I plan on generously spreading what is left on a halved french loaf, sprinkling it with shredded parmesan and a little extra garlic, and baking it.  I think it will make the most perfect cheesy basil garlic bread.Homemade Basil Butter

Basil Butter

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 3/4 cup


  • 1 stick of butter, softened
  • 4 Tbsb cream cheese, softened
  • 1/4 cup fresh basil leaves
  • 1 Tbsp olive oil
  • 1 clove garlic, minced
  • pinch salt and pepper


  1. In a food processor or magic bullet, puree basil leaves and olive oil or finely dice the basil.
  2. Beat butter and cream cheese until incorporated. Mix in pureed basil leaves and remaining ingredients.
  3. Serve immediately or store in the fridge until serving.

14 thoughts on “Homemade Basil Butter

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    • I usually go through this stuff so fast that I don’t have any experience with storing it long-term. I often buy butter in bulk when it is on sale and then freeze it for up to a year. You should be able to freeze large quantities of it, but it may be hard to portion out for gift-giving if it’s frozen, so maybe freeze it already portioned out. The shelf life of the basil butter will reflect the shelf life of the ingredients you put in it, so depending on how long you intend to keep it, the fridge should be okay for a couple months. I hope that answers your question!

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