Garlic Basil Butter

From: Food to Live By, The Earthbound Farm Organic Cookbook


8 tablespoons unsalted butter, softened
1/3 cup minced fresh basil
1 clove garlic, minced
1 teaspoon fresh lemon juice

Using a fork, blend the butter, basil, garlic and lemon juice in a small bowl. Transfer the butter mixture to a piece of plastic wrap that is about 12 inches long.

Form the butter into a cylinder and roll it in the plastic wrap to seal tightly, Refrigerate the butter until firm, at least 2 hours and up to 3 days. For longer storage, wrap the butter in a second layer of plastic wrap or in aluminum foil. It can be frozen up to 3 months.

To serve the butter, unwrap it and, using a sharp knife that has been held under hot water, cut the butter into as many slices as you need. Return any leftover butter to the refrigerator or freezer.