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Lilly’s Table

 
 
Easy Runny Eggs
Skillet Zucchini & Potatoes
© Lillys-Table.com Photo of Pesto Butter
 

Tags: vegetarian Gluten-Free Low-Glycemic Nut Free nuts

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

10 mins

Time
Estimate
10 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Pesto Butter

from Herb Butter, Runny Eggs with Skillet Zucchini & Potatoes, the Week of September 21, 2014.
View the previous or next recipe for this meal.

A little butter, cream cheese and pesto already blended are whipped together to become something much more. If you have leftover pesto simply whisk in 1/4 cup into the cream cheese and butter. The rest of the instructions will be the same. A food processor or mortar & pestle are required for this spread.

Ingredients

  • 1½ cup fresh basil, loosely packed leaves
  • 1 clove garlic, small
  • ¼ cup parmesan cheese, grated or pine nuts
  • 4 ounces cream cheese, room temperature
  • ¼ cup butter, salted, softened to room temperature

Serving Size: 8 People

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Preparation Instructions

Place the basil, garlic, pine nuts, parmesan cheese, cream cheese and butter into a food processor or mortar & pestle. Blend or mash until well combined.

If using leftover pesto instead…
Simply whisk together the softened cream cheese and butter with the 1/4 cup of pesto until well combined. Add more pesto to taste if desired.

To store it as a compound butter:
Roll it in to a tube, chill it and slice off a piece to top a piece of grilled steak, fish or chicken.