Basil pesto butter is that summer flavour of pesto mixed with butter to make a flavourful compound butter. It’s quick and easy to make and great on everything from garlic bread to tossed through pasta.
1-3medium cloves garlic, minced (OPTIONAL and to taste, notes)
For best results, always weigh ingredients where a weight is provided
Instructions
Combine the softened butter, pesto, parmesan and garlic bread in a bowl mixing well with a fork.
Spoon the pesto butter onto a sheet of plastic wrap. Use the plastic wrap to move it back and forth until it's a rough log shape, then roll it up. Twist the ends, like a candy wrapper, to seal the butter inside. Tie one end with a knot, then roll while twisting the other end until the butter is tightly wrapped. Tie that end off.
Place the butter in the fridge. Chill for around 1-2 hours or chill in the freezer for 45-60 minutes.
Use at will for up to 3 days or freeze for up to 3 months. If freezing, once solid, slice into disks and freeze those so you can use as much or as little at a time as you need.
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Notes
Garlic: This pesto butter is fantastic as a garlic butter. If you enjoy garlic, you'll love having a bit in this. It's also totally optional, so leave it out if you want a pure pesto butter or don't enjoy garlic.
Keep in mind if you did add garlic, that garlic will remain raw unless the butter is cooked with the dish. If you don't like raw garlic flavour, it only needs to 2-3 minutes of cooking to take the raw edge off the garlic, so just add it to the pan towards the end to melt into the dish.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.