Pesto Butter
Pesto Butter - all the flavours of basil pesto in a super easy compound butter. Perfect for anything from your next salmon fillet to a loaf of garlic bread.
Servings 10
Calories 155kcal
Ingredients
- 200 g unsalted butter softened
- 1 cup fresh basil leaves firmly packed
- 20 g fresh parmesan grated
- 1 tablespoon pine nuts
- 1 garlic clove
- fine salt to taste
Instructions
- Peel and halve a clove of garlic, then remove the core in the centre of the clove and discard (more about this in the post above).1 garlic clove
- Place the fresh basil leaves, grated parmesan, pine nuts and garlic clove in a food processor and process until finely chopped.1 cup fresh basil leaves, 20 g fresh parmesan, 1 tablespoon pine nuts
- Place softened butter in a bowl. Then add chopped basil mixture to butter and mix well to combine, then add salt to taste.200 g unsalted butter, fine salt to taste
- Shape butter mixture into a log then wrap in baking paper or plastic wrap and refrigerate.
Notes
- I stumbled onto a great hack when I made this recipe and it's one I'm definitely going to use going forward! Previously I would mix the butter and chopped basil mixture together with a fork, but it hit me - what about a potato masher? - genius! Worked a treat!
- This recipe makes about 10 slices of basil pesto butter, with approximately a tablespoon in each slice.
- I go with unsalted butter for this and other recipes like it. That way you can control the amount of salt in the finished compound butter.
Nutrition
Calories: 155kcal