The sea salt amount is designed to be served with a plain bread, if you are serving it on already salty crackers, I’d cut back on the sea salt. If you have leftovers, it is delicious swirled into tomorrow’s eggs. This recipe calls for a food processor, but if you don’t have one, just mince everything well and stir into softened butter. That might even be easier than dirtying your machine! Try serving with crusty sourdough bread that is warmed for 5 minutes in a 500˚ before service. It will be hot! Use a dish towel to hold the bread while you slice.
1/3 cup basil leaves
1 clove garlic
scant 1/2 tsp sea salt
1/4 t fresh cracked black pepper
1 stick of butter, softened to room temperature
Add basil, garlic, sea salt and pepper to the bowl of a food processor. Pulse until all ingredients are fully chopped, scraping down sides as necessary. Add butter. Pulse until basil mixture is fully incorporated into the butter. If necessary, continue to scrap down the sides and pulse until combined.