Pesto Butter with Fresh Basil (15 Minutes)
This Pesto Butter is made entirely in one bowl of the food processor. Fresh pesto first, then softened butter gets blended right in. No extra dishes, no complicated steps, and ready in 15 minutes of active time. Shape it into a log, wrap it in parchment, and keep it in the freezer so you always have it on hand. It is incredible melted over salmon, spooned over seared scallops, tossed with pasta, or spread on warm, crusty bread.
I came up with this pesto butter recipe while making salmon for my daughter. I had been baking it with butter and a spoonful of fresh pesto on top and realized midway through that I could simply combine the two into one compound butter and have it ready to go whenever I needed it. That was it; the recipe was born out of pure practicality and has been a staple in my kitchen ever since. As someone who has worked with seafood for years, I can tell you that a good compound butter is one of the most underrated tools in a home cook’s arsenal. If you love pesto, you will also want to try my Pesto alla Genovese, Lemon Pesto, and Pesto Bruschetta.
Ingredients
Fresh basil should be vibrant green and completely dry before it goes into the processor; excess moisture can affect the texture of the finished butter. The butter must be fully softened to room temperature before it gets blended in; cold butter won’t incorporate smoothly, and you’ll end up with lumps. Use unsalted butter so you can control the saltiness yourself; between the Pecorino Romano and the Parmigiano Reggiano, there is already plenty of salt in the pesto. Grate the cheeses fresh from a block; pre-grated cheese contains anti-caking agents that affect the texture of the finished butter. And use good olive oil; it is the backbone of the pesto, carrying through into the butter.
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.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Pesto Butter with Fresh Basil (15 Minutes)
Equipment
- Food processor with blade attachment
- Plastic wrap or Parchment Paper
- Measuring Cups and Spoons
Ingredients
- 1/2 cup fresh basil leaves packed (18g)
- 1/4 cup pine nuts 38g, toasted
- 1 small clove garlic peeled
- 1/2 cup freshly grated Parmigiano Reggiano cheese 63g
- 1/4 cup freshly grated Pecorino Romano cheese 25g
- 3.5 tablespoons extra virgin olive oil 37g
- 1/8 teaspoon kosher salt
- 1 cup unsalted butter softened
Instructions
Make the Pesto
- Add fresh basil leaves, toasted pine nuts, garlic, and kosher salt to the bowl of a food processor fitted with the blade attachment.1/2 cup fresh basil leaves, 1/4 cup pine nuts, 1 small clove garlic, 1/8 teaspoon kosher salt
- 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.1/2 cup freshly grated Parmigiano Reggiano cheese, 1/4 cup freshly grated Pecorino Romano cheese
- Pulse again until everything is evenly distributed.
- With the food processor running, slowly pour in the extra virgin olive oil in a steady stream.3.5 tablespoons extra virgin olive oil
- Continue to process until the sauce reaches a smooth and creamy consistency.
Combining the Butter and Pesto
- Add the softened butter to the bowl of the food processor.1 cup unsalted butter
- Process until the butter is fully combined with the pesto, creating a smooth and creamy pesto butter.
Forming and Setting the Pesto Butter
- Transfer the pesto butter onto a piece of plastic wrap.
- Shape it into a log, wrap it tightly, and refrigerate until set, about 1-2 hours, OR use it softened as is.
This pesto butter is amazing on toast!