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
- 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
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.
- 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.