1. Chop Plugrá Butter into small dice.
2. Place Plugrá Butter into small salad bowl and allow it to soften, either above heat or at room temperature.
3. Whip Plugrá Butter into creamy consistency.
4. Using a plastic spatula, fold in garlic, shallots, lemon juice, basil, salt, and pepper.
5. Place half of mixture on a piece of parchment paper and roll into a cylinder.
6. Transfer it onto a piece of plastic wrap and roll it, keeping the cylindrical shape.
7. Tie off both ends and store butter in refrigerator or freezer, depending on often you want to use it.