Basil Butter

                                       2 sticks softened unsalted butter

                                        2 gloves of garlic, peeled

                                        1 cup packed basil leaves

                                        1 TBS. fresh squeezed lemon juice

                                        2 TBS. grated parmesan cheese

                                        ¼ tsp. kosher salt

                                        1 tsp. crushed red pepper (opt.)

Place cleaned basil leaves, parmesan cheese and garlic in a small food processor and process till finely chopped.

Add to butter.  Then add lemon juice, salt and crushed red pepper.  Mix well.  Place in any container you wish and refrigerate.  Butter will last in the refrigerator 2-3 weeks.  Can be frozen for up to 3 months and just slice off chunks as needed.

Paula