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