Lemon Basil Butter

INGREDIENTS

• 1 large bunch of basil (about 6 Cups of leaves)
• 1 tsp citric acid
• 1 tsp salt
• 1/4 C grated Parmesan cheese
• 2 C butter
• 1/4 C Crisco

STEP BY STEP

1. Clean the basil
2. Select only unblemished leaves
   Don’t use any with imperfections, as this could introduce bacteria
3. Add everything but the butter and Crisco
4. Pulse in food processor to reduce in size
5. Add butter and Crisco and process to blend and chop basil
6. Use spatula as necessary to incorporate outliers
7. Store in small take out containers or other tupperware
8. Refrigerate for up to three months