Step 1

First, blanch and shock the basil. This will keep the basil butter bright green and full of fresh flavor. Bring a small pot of water to a boil. Make an ice water bath in a medium bowl.

Step 2

Add the basil leaves to the boiling water and cook until bright green and wilted, 20-30 seconds. Drain well and immediately plunge into the ice water bath to stop the cooking.

Step 3

When the basil is cold, drain it well and squeeze it with your hands to remove as much liquid as possible. Chop the basil finely.

Step 4

Place the softened butter in a medium bowl with the lemon zest and salt. Add the chopped basil and stir it into the butter. If you like, beat the soft butter with a spatula or electric beaters to lighten it. Alternatively, place everything in the bowl of a small blender or food processor and pulse until lightly aerated, being careful not to melt the butter.

Step 5

Swirl the butter into a serving bowl or storage container. Use right away or refrigerate until cold, 1 hour and up to several weeks. Or freeze for longer storage.