Creamy Basil Pesto Butter
Recipe by:Pesto butter combines basil pesto's vibrant, summery flavor with creamy butter. It's a quick and easy recipe that can be used in countless ways, from spreading on bread and tossing with pasta to topping grilled meats and veggies.
Ingredients
- ½ cup (113 grams) unsalted butter softened
- 2 tablespoons (30 grams) basil pesto for homemade pesto, see recipe notes
- 1 tablespoon (5 grams) shredded Parmesan cheese
- ¼ teaspoon (1.5 grams) kosher salt
Instructions
- Place the butter, pesto, shredded cheese, and salt in a medium bowl. Mix well with a fork until the pesto is fully blended with the butter. You can also use a rubber spatula or a hand mixer.
- Taste the butter and add additional pesto or salt, if desired.
- Transfer to an airtight container, or place on a sheet of parchment paper and roll the butter into a log.
Notes
Yield: About ½ cup
Storage: Keep the butter in an airtight container and refrigerate for up to 2 weeks or freeze for up to 9 months.
Homemade Basil Pesto Recipe
½ cup (70 grams) pine nuts
¾ cup (75 grams) shredded Parmesan cheese
2 garlic cloves, peeled and sliced
½ teaspoon (5 grams) lemon zest
1 tablespoon (15 ml) lemon juice
4 cups (3 ounces) loosely packed basil leaves
¼ (1.5 grams) teaspoon salt
½ (120 ml) cup olive oil
- Toast the pine nuts in a small skillet over medium heat until they are golden, then remove from the heat and pour into a bowl to cool.
- Add all of the ingredients, except for the olive oil, to a food processor. Pulse a few times to chop coarsely.
- Turn the food processor on and pour the olive oil in a slow and steady stream through the food chamber.
- Turn off the food processor and scrape the sides of the bowl. Continue processing until the pesto reaches your desired consistency.
Nutrition
Calories: 119kcal | Carbohydrates: 0.4g | Protein: 0.5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 120mg | Potassium: 5mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 436IU | Calcium: 15mg | Iron: 0.03mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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