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Pesto butter

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Ingredients for 4 servings:

  • 80 g pine nuts
  • 50 g Parmesan, freshly grated
  • 3 handfuls of basil
  • 175 g butter
  • ¼ tsp salt

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

With asparagus – instead of heavy sauce

Roast the pine nuts in a pan without fat until golden brown, let cool, and chop finely. Finely chop the basil leaves. Beat the softened butter and salt with a hand mixer for about 10 minutes until creamy. Fold in half of the pine nuts, the grated Parmesan cheese, and the basil. Place everything on a sheet of greaseproof paper or baking paper and shape into a roll. Chill for at least one hour. Then remove the paper, roll the butter in the remaining pine nuts, and slice. Serve with fresh asparagus and fresh potatoes. Serve with a well-chilled white wine.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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