Basil Pesto Butter

Name: Basil Pesto Butter
Yield: Approximately 500 g
Ingredients: 400 g Unsalted butter, softened, not melted; 90 g Basil pesto, well emulsified and not excessively oily; 8 g Fresh basil, finely sliced; 2 g Lemon zest, finely grated; 5 ml White grape vinegar or white wine vinegar; 10 g Parmigiano Reggiano, finely grated, optional; to taste Fine sea salt

Burro al pesto di basilico

Fresh basil pesto folded into softened butter with lemon and a touch of acidity.

Fresh basil pesto compound butter with vivid green herb marbling and grilled bread.

Fresh basil pesto folded into softened butter with lemon and a touch of acidity.

Approximately 500 g

Cook this

Ingredients

Batch

Compound butter

Unsalted butter, softened, not melted400 g
Basil pesto, well emulsified and not excessively oily90 g
Fresh basil, finely sliced8 g
Lemon zest, finely grated2 g
White grape vinegar or white wine vinegar5 ml
Parmigiano Reggiano, finely grated, optional10 g
Fine sea saltto taste

Method

Beat the softened butter until smooth.
Fold in the pesto, fresh basil, lemon zest and vinegar. Add the Parmigiano if using.
Mix only until even. Overworking basil can darken the colour.
Taste and add salt only if needed, then shape into a log and chill until firm.

Chef’s notes

The butter-to-pesto direction is sound. The final version slightly moderates the pesto quantity so the butter stays firm and sliceable.
Use on fish, chicken, bread, pasta or steamed vegetables.

Allergens and diet

Milk. Tree nuts, depending on pesto.

Last refined · September 2026