Pesto Butter with Fresh Basil (15 Minutes)
This pesto butter is made withfresh basil, toasted pine nuts, Parmigiano Reggiano, Pecorino Romano, andsoftened unsalted butter, all blended together in one food processor bowl.Ready in 15 minutes of active time and freezes as a log for up to 3 months.Especially good melted over salmon, seared scallops, and pasta.
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.
Notes
Make it in one bowl. The pesto and the butter all go into the same food processor bowl. Make the pesto first, then add the softened butter and blend. One bowl, minimal cleanup.
Freeze it as a log. Once shaped and set, wrap the log in an extra layer of foil and transfer to a freezer bag. It keeps for up to 3 months. Slice off what you need directly from frozen and let it melt over hot fish, pasta, or vegetables.
Soften the butter fully. Cold butter will not incorporate smoothly. Pull it out of the fridge at least 30 minutes before you start, or cut it into small pieces and let it sit for 15 minutes.
It is especially good on seafood. Melt a slice over baked salmon or spoon it over seared scallops right before serving. The basil and butter together with fresh seafood is a combination that is hard to beat.
Storage: Keep in the fridge tightly wrapped for up to one week, or freeze for up to 3 months. Slice directly from frozen as needed.
Nutrition Facts
Serving: 1tablespoonCalories: 108kcalCarbohydrates: 0.3gProtein: 1gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 23mgSodium: 59mgPotassium: 15mgFiber: 0.1gSugar: 0.1gVitamin A: 284IUVitamin C: 0.1mgCalcium: 39mgIron: 0.1mg
Tried this recipe?Let us know how it was!