Method

• Allow your unsalted butter to come to room temperature
• In a stand mixer, or by hand, whip the butter until light and fluffy
• Chop basil leaves finely and add to the butter, beating to distribute the leaves evenly
• Divide butter mixture in fourths, place each fourth on a piece of glad wrap, and roll it up tightly, squeezing the air out while tightening
• Place in a plastic bag and freeze until you need it

photo credit to: The Joy Cooking