Basil Pesto Butter
Back to the recipeCooking
Step 1 of 4
Method
1 of 4
Beat the softened butter until smooth.
Swipe, or use the arrow keys
What you are cooking with
Compound butter
- 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