Easy Sage and Basil Butter

We used our Sage & Basil Butter on this beef cut. The taste is amazing. We hope you enjoy it.

Every year, I used to eyeball the ingredients to make this butter, but I ended up with this recipe now. Maybe the authentic kind doesn't use lemon juice or butter, but I use them anyway because my family likes it.I make this butter in bulk whenever I harvest the basil in my home garden. I usually freeze it in an airtight container. I use this for cooking for a whole year until when I'm able to harvest my basil again. Recipe by chima@

My family loves the taste of sage. this handy & quick butter goes on anything from pasta, fish, rice, ravioli, the possibilities are unlimited!

This is one of the easiest pasta recipes I know. It is flavorful, delicious and pairs well with almost anything. You can use it as a side dish or eat it as is.

My youngest 3 granddaughters clean their plates. I told their mom, who is my youngest daughter, she said yeah ok. Today she came home and said I don't know what you did to that rice, but make it that way from now on!! And you know how much I don't like rice, she said she ate it all.

My kids will eat just about anything if you put cheese or pesto on it. This is a simple, but totally delicious sauce, dip or topping for meat.

This is one of my new favorite recipes! I love bread and I looooove Sage. You can absolutely use another herb or herbs. Chives or Rosemary and Thyme works great too. If you don't have fresh herbs dry are fine as well!

We received a ton of basil, so I thought I'd turn it into a pasta sauce.This will keep for about a month (it may keep even longer) so it's handy to make a batch of it when you have lots of fresh basil. Recipe by umemodoki

The brown butter is worth the extra time and changes everything for these biscuits. You can also really taste the sage. Cutting and stacking the dough akin to puff pastry and adding a good bit of baking powder really gives them lift and lots of flaky layers! Enjoy.

A simple herb sauce from Provence, France. It's similar to pesto but no nuts or cheese, so great for people who have nut or lactose allergies, or for when you just want something easy without having to worry about buying pine nuts and cheese.This is often used to garnish vegetable soups, and it makes an amazing dip for bread, meats, etc. or for garnishing pastas and grilled/steamed veggies.*note you can use a mortar and pestle if you don't have a food processor.Makes about 1/2 cup. Keep for 7-10 days in the fridge.

Still got lots of sweet basil growing in the garden, so I'm making a batch of this Basil Walnut Pesto for all kinds of applications. Goes without saying on pasta, but it's also delicious whipped into butter and cream cheese, mixed with hummus or mayo, as a pizza spread, and also as a base for delicious salad dressing.You can use other nuts (pine nuts, obviously), but almonds, cashews, and pecans are also delicious.

This is a recipe you can personalize by adding your favorite herbs and spices to.

Love this delicious simple pasta that you can put on the table within 20minutes and has a great taste. Definitely one of my favorites.

Because the basil was abundant outside and the fall is approaching, it was time to make pesto and pasta for that matter.

I was given basil leaves and wanted to make something with them.If you replace the walnuts with pine nuts in this recipe, you'll get classic pesto. Recipe by uzukaji.

#madethis

I wanted to make basil pesto using fresh aromatic basil direct from a farmer.Dry-roasting nuts gives extra flavour. You can divide it up into small portions and store in the freezer. If you store in the fridge for a while, keep only portions you will use. Flatten the surface and pour the olive oil on it to avoid any discolouring.If you leave some nuts chunks when you use the food processor, you can also enjoy the nutty texture. Recipe by KiwieKiwie

I wanted to use up the basil pesto that I had made.If you like, you can add green pepper, onion or bacon before topping with cheese.I recommend you use homemade basil sauce, but store-bought sauce is also fine. Recipe by umemodoki

Love this simple recipe. Delicious, full of flavor, and can add any spices or other herbs.

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We were looking for a quick and tasty recipe for an appetizer, this was the selected one. Flavorful, with a very fruity and rich taste. Enjoy!

I use this butter when I am making gourmet food, for example I would spread it on my hamburger buns after toasting the buns or I would make a sauce with it for my chicken wings

Basil plants on their last leg with cold weather coming. Wanted to use it in something. Had some wings I needed to use also. How to combine the two?This recipe was born.Had a nice subtle basil flavor, not overpowering. I would of liked a lot more heat, but the wife didn't, so these I wouldn't call spicy. But they were flavorful. And pretty easy I might add.

Do you know what goes great seeped in extra virgin olive oil from Spain? We're thinking basil! The minty, aromatic touch of this herb pairs perfectly with the subtle flavors of extra virgin olive oil from Spain. With this recipe, you can combine them into one perfect dressing that's great for all types of salads or with any meat, both raw and cooked. But above all, it's delicious in dressing, and it's very easy to prepare. Try it out!

I keep this flavored butter in the freezer at all times. It's there for a quick sauce for vegetables. It is delicious on fish and as a finishing touch on meats. Just slice the amount you need and keep the rest frozen for another time.

We make a lot of basil every year. Upon harvesting it, I make this sauce.I used to make this with pine nuts, but I wasn't able to buy them in time, so I used walnuts as a replacement. I gradually phased out the pine nuts and now only use walnuts.It's just as delicious, and cheaper, so now I make it with walnuts.Lightly roast the walnuts beforehand, taking care not to burn them. Let them cool.This can also be frozen. I put a little into a small container and froze batches.Thaw out the amount you plan to use, and use it as quickly as possible.After thawing be sure to put it back in the freezer. Recipe by putimiko

Since the basil I have been growing has finally grown, I made pesto.But because I didn't have pine nuts, I used walnuts instead.If basil is left in water, they won't be able to be stored for a long time, so instead of washing, just gently wipe them clean. If you're worried, you can wipe each leaf one by one.The olive oil added in Step 3 is to preserve the color, prevent oxidation, and prevent bacteria from entering the paste. Recipe by 38non

This is excellent as a finishing butter for meats or vegetables.