Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Basil leaves, packed -drained, oil-packed
1 md Garlic clove(s) -sun-dried tomatoes
1/2 md Jalapeo chile 4 oz Butter, softened (1 stick)
-stems and seeds discarded 1/2 ts Salt
1/4 c (packed) 1/4 ts Pepper

1. In a food processor, finely chop the basil, garlic and jalapeo,
scraping down the bowl as necessary. Add the sun-dried tomatoes and
pulse to coarsely chop. Add the butter, salt and pepper and process
until thoroughly blended.

2. Using a rubber spatula, scrape the butter onto a 12-inch length of
wax paper. Fold the paper over the butter and, using the spatula to
help, form the butter into a 1-by-5-inch log. Twist the ends of the
paper to secure snugly and refrigerate for at least 2 hours.

3. To serve, let the butter stand at room temperature for a few
minutes until soft enough to slice easily. Serve with any cut of
steak.

Food and Wine July 1995
Submitted By DIANE LAZARUS On 08-18-95

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