Grilled Anything. Basil Everything.


We’ve got a bounty of basil growing in the shared alleyway garden off Mendenhall. Aside from squash, beans, eggplants and the ripening tomatoes – my neighbors are very generous in offering an all-you-can-pick basil garden. I’m adding it to salads, traditional pestos, pastas, salsas and a variety of basil butters for fresh corn, grilled veggies and meats. It’s the perfect summer condiment. You can spice it up with siracha, honey, shallot, garlic or any dried spices you’re experimenting with (I always suggest a field trip to Savory Spice Shop at Friendly Center). Here’s the base of the butter. Feel free to experiment – only if you share your best recipes.

The photo above is a simple grilled chicken leg with grilled squash from the garden and a sweet onion. No additional spices but salt and pepper on the meat and veggies before grilling!

basil butter

  • equal parts soft butter to minced fresh basil
  • minced garlic or shallot, to taste (about 1/4 to 1)
  • a squeeze of lemon or lime juice
  • salt and pepper

Combine and taste for seasoning. Smear on anything.



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