From Everyday Food magazine, this bright and flavorful butter makes any vegetable tasty. The original recipe was for corn-on-the-cob, but this would be great on green beans, carrots, and baked potatoes.
4 tbsp (1/2 stick) unsalter butter
2 tbsp coarsely chopped fresh basil
1/2 tsp grated lemon zest
1 1/2 tsp fresh lemon juice
1 garlic clove, finely chopped
1/8 tsp salt
fresh ground black pepper
In a small bowl, stir together all ingredients until well blended. Serve at room temperature. Can be refrigerated for about 2-3 days.
I used my mini-chopper to better blend the butter and chop the basil.
