Pesto Butter
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 1 hr 25 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 80 g pine nuts
- 50 g parmesan, freshly rated
- 3 handfuls basil
- 175 g butter
- 0.25 teaspoon ¼ salt
Print Recipe
Pin Recipe Instructions
- Roast the pine nuts in a pan until golden yellow, leave to cool and finely chop. Also chop the basil leaves very finely.
- Beat the soft butter and salt with a hand mixer for approx. 10 minutes until creamy. Fold in half of the pine nuts, the grated Parmesan and the basil.
- Put everything on a piece of greaseproof paper or baking paper and shape into a roll. Chill for at least an hour.
- Then remove the paper, roll the butter in the remaining pine nuts and cut into slices.
- Serve with fresh asparagus with fresh potatoes.
- A well-chilled white wine goes well with it.
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