Basil-Chive Butter

Directions

1. 1
   Blanch the basil in boiling salted water just until wilted, about 10 seconds, then drain and transfer to ice water.
2. 2
   Drain again and squeeze dry.
3. 3
   Chop roughly.
4. 4
   Puree the basil, basil oil, ascorbic acid, and salt in a food processor.
5. 5
   If the mixture is too dry to puree, add just enough water to ease the process.
6. 6
   Add the butter, in tablespoon-size pieces, and puree until smooth and well blended.
7. 7
   Taste and add more salt if desired.
8. 8
   Transfer to a bowl and stir in the chives by hand.
9. 9
   Refrigerate until firm enough to shape into a log.
10. 10
    Put an 18-inch sheet of aluminum foil on your work surface.
11. 11
    Spoon the butter down the center of the sheet into a log about 1-1/2 inches in diameter.
12. 12
    Enclose in foil and twist the ends to make a sealed log, like a Tootsie Roll.
13. 13
    Refrigerate for up to 1 week, or freeze for up to 6 months.