Pesto Butter
Pesto Butter is a quick and delicious way to add flavor to many dishes, combining the rich taste of butter with vibrant pesto. Perfect for spreading, mixing, or topping meats and veggies.
Ingredients
For the Pesto
- 1 cup fresh basil leaves
- 2 cloves garlic
- ¼ cup freshly grated Parmesan cheese
- ¼ cup pine nuts (optional) Usually skipped for a smoother butter
- ¼ cup olive oil Add more for desired consistency
- ½ lemon zest of Optional but recommended
- 1 tablespoon fresh lemon juice Optional
- ¼ - ½ teaspoon kosher salt To taste
- to taste freshly ground black pepper
For the Butter
- 1 stick unsalted butter Softened to room temperature or a bit warmer
- 2-3 tablespoons pesto To taste
- ¼ - ½ teaspoon kosher salt Optional, to taste
Instructions
Make the Pesto
- In a food processor, combine the basil leaves, garlic, Parmesan cheese, and pine nuts.
- Pulse the mixture until it is well chopped.
- With the processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency.
- Add lemon zest, lemon juice, salt, and pepper to taste. Blend until smooth.
Make Compound Butter
- In a bowl, mix the softened butter with 2-3 tablespoons of the prepared pesto.
- Add salt to taste and mix well until all ingredients are combined.
- Transfer the butter mixture onto a piece of parchment paper and roll it into a log shape. Twist the ends of the parchment to seal.
Notes
Store Pesto Butter wrapped in parchment paper or in an airtight container. It can be stored in the refrigerator for up to two weeks or frozen for up to three months. Slice off the portion needed while still frozen.