4 tbsp. chopped basil leaves, 2 cloves garlic, 1/2 cup softened butter, freshly ground pepper to taste.
Put all ingredients in a blender or food processor and blend until smooth. Chill in a small crock or double the recipe and freeze some in your ice cube trays and then put them in a bag in the freezer. You can use olive oil in place of the butter if you like. It keeps in the fridge for a week or so. Use a dollop on hamburger, steaks, lamb or fish.
Simple Tomato and Basil Salad
6 ripe tomatoes, 3 tbsp. olive oil, 1 tbsp. balsamic vinegar, freshly ground black pepper (to taste), 1/2 cup finely chopped basil leaves. Mix oil, vinegar and pepper and pour over chopped tomatoes and basil. Let sit for 30 minutes so the flavor is absorbed. You may also add freshly chopped cucumbers if you like or just make with cucumbers. Add feta cheese for a little extra touch as well.
Submitted by Ellen Lewers email@example.com