Pesto Butter Recipe (Compound Butter with Basil)

This Pesto Butter Recipe (Compound Butter with Basil) is an easy way to use up leftover basil to create a delicious pesto butter! Although you could use store-bought pesto for this basil pesto butter recipe, I prefer to make a quick pesto in the same food processor bowl! This way, you get the freshest, most vibrant pesto butter. This delicious flavored butter is also a great way to use leftover pesto you have. Use this butter in different ways, such as on top of salmon, sauteed with scallops, or as an addition to veggie dishes. Trust me, this ingredient is next level! 

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I first came up with the idea for this pesto butter when I was making my daughter salmon. I was baking it with some butter and fresh basil pesto. I realized I could combine the two ingredients to create a delicious pesto compound butter instead. My easy pesto recipe uses just the bowl of a food processor – no mixing bowl needed!

There’s less cleanup involved, and you can use the fresh, creamy butter right away, or you can shape the softened basil butter into a log shape and freeze it. Either way, you’ll love this homemade pesto butter and so will your guests. Additional serving suggestions are included ahead of the recipe card. 

Why You’ll Love This Recipe

• It’s a crowd-pleaser. This butter makes everything taste better- the whole family will agree! It has a ton of flavor and is still a versatile butter you can add to pretty much anything. i love to use this with pasta for my daughter, to top steaks with, or with fresh bread! Plus, this is a great flavoured butter with which to prepare seafood! 
• It’s a great way to use up extra fresh pesto you have on hand. I make traditional pesto very often, especially in the summer. This is a great way to use up the extra ingredients or pesto I have on hand. I also have used my walnut pesto and nut-free pesto for this recipe, both came out delicious!
• Simple ingredients give big flavor! Easy-to-find ingredients like parmesan cheese, olive oil, pine nuts, fresh garlic, fresh basil, and unsalted butter are all you need for this yummy butter! Homemade basil pesto butter is simpler than you think! 

Ingredients

• Fresh Basil – When buying basil, look for vibrant green leaves with no signs of wilting or dark spots. Basil is the star of the pesto, bringing a fresh, aromatic flavor.
• Pine Nuts – Pine nuts are actually the edible seeds of pine trees. Toast them lightly in a dry skillet before adding to your pesto for an extra nutty flavor.
• Garlic – Fresh garlic cloves are best for pesto. Look for firm, plump cloves with tight skin. Garlic adds a punch of flavor and aroma to your pesto butter.
• Parmigiano Reggiano Cheese – Authentic Parmigiano Reggiano has a distinct nutty flavor and crystalline texture. Grate it finely to ensure it blends smoothly into the pesto.
• Pecorino Romano Cheese – Pecorino Romano is made from sheep’s milk and has a salty, tangy flavor. It complements the Parmigiano Reggiano and adds depth to the pesto.
• Extra Virgin Olive Oil – Use high-quality extra virgin olive oil for best results. It helps emulsify the pesto and gives it a rich, silky texture.
• Kosher Salt – Kosher salt has larger, coarser grains than table salt, making it easier to control the seasoning.
• Softened Unsalted Butter – Use unsalted butter to control the saltiness of your pesto butter. Make sure it’s at room temperature before adding it to the food processor for a smooth, creamy blend.

Substitutions and Additions

• Fresh Basil – Substitute with fresh spinach or arugula for a milder or peppery flavor.
• Pine Nuts – Swap with walnuts, almonds, or sunflower seeds for a different nutty profile.
• Garlic – Use roasted garlic for a sweeter, milder taste.
• Parmigiano Reggiano Cheese – Replace with Grana Padano or aged Asiago for a slightly different flavor.
• Lemon Zest – Add a teaspoon of lemon zest for a bright, citrusy note. you could also use a little lemon juice. 
• Anchovy Paste – Add a small amount for a deep umami flavor (great if you enjoy a bit of anchovy in your pesto).

Step by Step Instructions

Step 1: Add fresh basil leaves, toasted pine nuts, garlic, and kosher salt to the bowl of a food processor fitted with the blade attachment.

Pulse the ingredients until the basil leaves are finely chopped and all the ingredients are well combined. Add the freshly grated Parmigiano Reggiano and Pecorino Romano cheeses to the mixture.

Pulse again until everything is evenly distributed. With the food processor running, slowly pour in the extra virgin olive oil in a steady stream. Continue to process until the sauce reaches a smooth and creamy consistency.

Step 2: Process until the butter is fully combined with the pesto, creating a smooth and creamy pesto butter.

Step 3: Shape it into a log, wrap it tightly, and refrigerate until set, about 1-2 hours, OR use it softened as is.

Tips and Notes

• Butter Softening –  Make sure the butter is softened to room temperature before combining it with the pesto. This ensures it blends smoothly and evenly. If you forget to take it out of the fridge in advance, you can cut the butter into small pieces and let it sit out for about 10-15 minutes to soften.
• Grating Cheese – For the best texture, grate the Parmigiano Reggiano and Pecorino Romano cheeses yourself rather than using pre-grated cheese. Pre-grated cheese often contains anti-caking agents that can affect the consistency of your pesto butter.
• Forming the Log – When shaping the pesto butter into a log, use plastic wrap or parchment paper for an easy and mess-free process. Tightly wrapping it ensures it holds its shape while refrigerated.

Serving Suggestions

• Spread on Bread  – Spread pesto butter on warm, crusty bread or toast for a simple yet flavorful appetizer or snack. It’s especially delicious on sourdough or ciabatta.You could also make garlic bread with this butter!
• Pasta Topping – Toss a dollop of pesto butter with freshly cooked pasta. It creates a quick and easy sauce that’s perfect for a weeknight dinner. Add a sprinkle of extra Parmesan cheese on top for an added touch.
• Grilled Meats – Melt pesto butter over grilled chicken, steak, or pork chops. The rich, herbaceous flavor complements the smoky taste of the grilled meat.
• Vegetables – Use pesto butter as a finishing touch on steamed or roasted vegetables. It pairs wonderfully with asparagus, green beans, broccoli, or Brussels sprouts.
• Baked Potatoes – Top a baked potato with a generous amount of pesto butter. It melts into the potato, adding a burst of flavor and richness.
• Seafood – Spread pesto butter over baked or grilled fish, such as salmon, tilapia, or shrimp.
• Scrambled Eggs – Stir a spoonful of pesto butter into scrambled eggs just before they finish cooking. It adds an herby flavor and makes the eggs extra creamy.
• Corn on the Cob – Slather pesto butter on hot, freshly cooked corn on the cob. It’s a tasty alternative to plain butter and adds an Italian twist to this classic side.
• Risotto – Stir a bit of pesto butter into a creamy risotto just before serving. It enhances the dish with its rich, herbaceous flavor.

Storage Instructions

• Short-Term Storage in the Fridge:
  • Once your pesto butter is prepared, transfer it onto a piece of plastic wrap. Shape it into a log, wrap it tightly, and refrigerate until set, about 1-2 hours.
  • After it’s set, you can slice off portions as needed. Pesto butter can be stored in the refrigerator for up to one week. It should be kept tightly wrapped to maintain its freshness and prevent it from absorbing other refrigerator odors.
• Long-Term Storage in the Freezer
  • For longer storage, keep the pesto butter in the log shape and wrap it in an additional layer of aluminum foil after the plastic wrap. This helps to prevent freezer burn.
  • Place the wrapped log in a freezer-safe bag and label it with the date. Pesto butter can be stored in the freezer for up to 3 months. When you’re ready to use it, simply slice off the desired amount from the frozen log. Allow the sliced portion to come to room temperature before using, or melt it directly into hot dishes.

Did you try this recipe? I’d love to see it! Tag @seasonedandsalted on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!