In a stand mixer fitted with the whisk attachment, whip butter until light and fluffy. Add basil then mix until incorporated.

Place a sheet of parchment paper onto the counter, long side nearest you. Empty butter onto the parchment forming a rough log shape.

Fold long side of the parchment over butter. Using a scraper, pull the top piece of parchment back towards you, squeezing the butter into a perfect log shape.

Roll butter completely into the parchment. Twist the ends of the log, cover everything in plastic wrap then freeze. When you’re ready to use the butter, cut a coin-sized piece to use on veggies, steak or bread.