I've been pretty impressed by our basil output so far this season. besides tomato based sauces and pizza (well, most Italian thing we make) we don't really use basil.
But I got to thinking and we seriously have a lot that needs to be picked to make room for the new little leaves that are popping out. I could freeze it and use it later for pesto, but I decided to make a compound butter like I did with roasted garlic. Plus, I was making The Bread anyway.
The Basil, straight from the garden. washed a little to get the dirt off.
What I used:
2 sticks of room temperature butter (I used salted, so I didn't add any later)
1 cup of fresh diced basil
1/4 cup of parmesan cheese
2 teaspoons of lemon juice
a little pepper
This is the mix after I slathered it on half of The Bread.
baked at 350 for 10 minutes. I would have liked to keep it in another 5 but Husband and I have varying opinions on toasted/roasted/crisped bread.fabulous.
you could also use this on corn (I'd use the blender for a smoother consistency) or pasta.