Go Back
slices of compound butter and basil leaves on a bread board

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.
Course Sauce/Condiment
Cuisine Modern Australian
Keyword pesto butter, basil pesto butter
Total Time 15 minutes
Servings 10
Calories 155kcal
Author Lee-Ann Grace | Chef Not Required


  • 200 g unsalted butter softened
  • 1 cup fresh basil leaves firmly packed
  • 20 g fresh parmesan grated
  • 1 tbsp pine nuts
  • 1 garlic clove
  • fine salt to taste


  • Peel and halve a clove of garlic (1), then remove the core in the centre of the clove and discard (more about this in the post above).
  • Place the fresh basil leaves (1 cup), grated parmesan (20 g), pine nuts (1 tbsp) and garlic clove (1) into a food processor and process until finely chopped.
  • Place softened butter (200 g) in a bowl. Then add chopped basil mixture to butter and mix well to combine, then add salt to taste.
  • Shape butter mixture into a log then wrap in baking paper or plastic wrap and refrigerate.


  • 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.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*