Pesto Butter

Name: Pesto Butter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8
Cuisine: American
Ingredients: ⅓ cup Walnuts (1/3 cup walnuts (toasted, about 38g, can substitute with pine nuts (traditional pesto ingredient) or any nut of choice)); 1 cup Basil (1 cup fresh basil (tightly packed, about 56g)); 1 clove Garlic (1 clove garlic (peeled )); ⅔ cup Parmesan Cheese (2/3 cup parmesan cheese (freshly grated, about 42g)); ¼ tsp Kosher Salt (1/4-1/2 teaspoon kosher salt (to taste) — up to 0.5); ½ cup Extra Virgin Olive Oil (1/2 cup extra virgin olive oil); ½ cup Unsalted Butter (1/2 cup unsalted butter (softened, 1 stick, reduce added salt in pesto if using salted butter )); ¼ cup Pesto (1/4-1/2 cup pesto (added slowly and to taste to prevent separation) — up to 0.5)

Pesto Butter - Condiment (American)

20 minAmerican

Servings8

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Vegetarian
Pescatarian
Egg Free

Steps

1Pesto
2If making your own pesto, add toasted walnuts, basil, salt, garlic, and Parmesan cheese to the food processor and pulse to combine until a coarse mixture is created.
3To finish the pesto, pulse and stream in olive oil until the pesto is silky smooth.
4Pesto butter
5Remove about half of the pesto from the food processor and set aside for now.
6To the same food processor, add in the softened butter. Food process until smooth, adding more pesto slowly and to taste to ensure it tastes how you'd like, and to prevent any separation from occuring.
7Enjoy right away as softened butter, or roll into a log on parchment paper or plastic wrap and refridgerate until solid, about 1-2 hours.
8Enjoy with your favorite sides, pasta, vegetables, protein, and more!
9STore leftovers in the fridge in an airtight container for up to 7 days. Freeze for up to 3-6 months.