Parmesan Pesto Compound Butter
What's easier than compound butter? This delicious version, made with high-quality dried ingredients and tied with a pretty bow.
Servings 4 servings
Calories 500kcal
Ingredients
- 1 cup (2 sticks) room temperature butter
- 2 heaping tablespoons grated parmesan cheese
- 2 heaping teaspoons dried basil
- 2 garlic cloves, minced
- pinch of salt, to taste
Instructions
- Combine all ingredients together in a bowl and either whip together using a mixer, or mix by hand until everything is fully incorporated.
- To wrap, place the butter in the center of a square of wax paper. Grasp the ends of the wax paper together at the top, and gently roll the butter back and forth until it forms a tube shape. Wrap the ends of the wax paper down around the butter and gently form it into a tighter tube, then tie off the ends with ribbon or pretty string.
- Store in the refrigerator for up to two weeks or in the freezer for up to two months. Slice of and use as needed.
Notes
- Need some ideas? Compound butters makes great garlic bread bases. Or, drop a pat of melting butter atop a grilled steak. Sweeter versions can be spread on a toasted piece of baguette in the morning.