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Last time I made this, I served it with grilled corn, but all my guests were slathering it all over the homemade wheat bread. There wasn't anything left. Rolled up in some plastic wrap & again in heavy-duty foil, this keeps very nicely in the freezer.

Here's the original recipe from Michael on Napa Style:

Ingredients
Serves: Yields: 1 1/2 cups

4 cups firmly packed fresh basil leaves
1/8 teaspoon powdered ascorbic acid (vitamin C
Sea salt, preferably gray salt
2 sticks (16 tablespoons unsalted butter, at room temperature
Freshly ground pepper
3 tablespoons thinly sliced fresh chives

Directions
Blanch the basil in boiling salted water just until wilted, about 10 seconds, then drain and transfer to ice water. Drain again and squeeze dry. Chop roughly.

Puree the basil, ascorbic acid, salt and pepper in a food processor. If the mixture is too dry to puree, add just enough water to ease the process. Add the butter, in tablespoon-sized pieces, and puree until smooth and well blended. Taste and add more salt if desired. Transfer to a bowl and stir in the chives by hand.

Refrigerate until firm enough to shape into a log. Put an 18-inch sheet of aluminum foil on your work surface. Spoon the butter down the center of the foil into a log about 1 1/2 inches in diameter. Enclose in foil and twist the ends to make a sealed log, like a Tootsie Roll. Refrigerate for up to 1 week, or freeze for up to 6 months.

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I was wondering if the 2 herbs went together, so I was looking..........

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With or without chives, this is a wonderful compound butter. I press it into candy molds or just divide it into logs and freeze for use all year. Try it with fish, peas, carrots.