PESTO BUTTER

As you all know I just love pesto, I’ve made it with everything from the usual herbs to veggies, weeds and even fruit. I’ve even made pesto ice-cream and writted a book about the stuff, so making pesto butter seemed totally logical to me.

This is basically a flavoured butter and boy oh boy have I hade a whole lot of those over the past few years. It is a standard at food demos and I am constantly making different varieties. I have learned the hard way to always remember to write on the outside of the package what flavour is within. A Sharpie is my friend!

While normal flavoured butters really just contain herbs, spices, seasonings and a bit of lemon juice here I have used all the components of pesto.

Pesto Butter

This is really just a pesto recipe but with butter taking the place of the usual olive oil. A fat for a fat really. You could say this is the solid, spreading form of pesto.

Classic

I’ve gone with the classic pesto recipe here, basil, pine nuts, parmesan cheese, lemon juice and salt and pepper, just swapping the olive oil for butter. You can use any pesto recipe you like and there are over fifty to choose from in my book.

Using your pesto butter

I like to use my butter on steaks to drip in all that gorgeous flavour at the end of cooking, on a chicken when I’m popping it in the oven to cook, on roasted veggies, in a baked potato and even on toast. The uses are endless.

All you need is a food processor to whazz this pesto butter together in no time at all. Either  chill then cut out shapes for using at the dinner table or roll into a log in baking paper (remember to labbel with that Sharpie) and pop into the freezer to slice off a bit at any time.

K x

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