Preparation

• In a bowl, combine the butter, basil, garlic, lemon zest, white pepper, and 1/2 tsp. kosher salt and mash with a spoon until well combined.
• Use immediately as a spread for corn on the cob, grilled vegetables, or dinner rolls. Or use plastic wrap to shape the basil butter into a log, tightening the ends as if it were a sausage. Refrigerate until very firm. Slice into 1/4-inch-thick coins and melt over just-off-the-grill chicken or pork cutlets, fish fillets, or vegetables.

Make Ahead Tips

The butter will keep in the refrigerator for up to two weeks or in the freezer for a month.