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