No I didn’t churn my own butter for todays post but that would be really rad. This is just an “elevated” version of your typical stick butter with flavor. Now it’s time to let you know how I came to make basil pesto butter.
It was a cold, wintery day here in town. My butt seat warmer was going and my heater was on full speed as temperatures dipped into the 30s. Mind you this was in the afternoon about 2 weeks ago when the day prior was in the high 70s. I should have been laying on the couch draped with heavy blankets with a cozy little fire sparking off some major heat. What was I thinking to be running errands with a toddler on such a dreary day.
I promise I’m getting somewhere…..
I pulled into my local Costco store and decided that if I was going to buy stuff I was at least going to take my time in the store before heading back outside. Livi made her way into the basket and we took off checking out every single aisle. After about 30 minutes we made our way to the food section. After tasting several samples and going back for seconds and possible thirds, we finally made our way to the prepared food section.
I was gearing up for a weekend alone with the toddler and elaborate meals are not in her daily plan. I grabbed some pasta, meat and then glanced at the beautiful salmon with a LARGE scoop of basil pesto butter sitting on top. After starring a lady down for the last container Olivia and I took off to the front to make sure the lady wasn’t after us. I just know that she was mesmerized with the butter and salmon as much as we were.
After eating this salmon dish I decided right then and there to make basil pesto butter. I could coat my bread, chicken, steak and of course salmon with this delicious spread. I even whipped up enough to store in a jar for at least a couple of weeks.
ENJOY ~ Meagan
Basil Pesto Butter
- 1 tablespoon pine nuts
- 1/4 teaspoon minced garlic
- 1/3 cup basil leaves
- 3 tablespoons shredded parmesan cheese
- 1 cup unsalted butter
- pinch of salt
In a food processor add all of the ingredients. Mix until well blended and then add to a jar.
Remove from refrigerator at least 10 minutes prior to use.