Low Sodium Basil Pesto Compound Butter

Total time1 hr 15 min

Prep time15 min

Cook time0 min

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Ingredients

8 servings

½ cup (1 stick) unsalted butter, softened to room temperature
Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Pasture Verde Butter Unsltd Alfresco - 8 Oz Challenge Butter Unsalted - 16 Oz Tillamook Extra Creamy Unsalted Butter Sticks Multipack - 4-16 Oz
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2 tbsp garlic-infused oil
1 cup fresh basil leaves, loosely packed
3 tbsp pine nuts, toasted
¼ cup finely grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
1 tsp fresh lemon juice
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
⅛ tsp black pepper, freshly ground
¼ tsp lemon zest (optional)

Instructions

1
Heat a small dry skillet over medium heat. Add the pine nuts and toast, stirring frequently, until golden and fragrant, about 3–4 minutes. Watch closely, as they can brown quickly. Transfer immediately to a plate and let cool completely.
2
Combine the basil leaves, toasted pine nuts, garlic-infused oil, lemon juice, and lemon zest (if using) in a food processor. Pulse 8–10 times until the mixture is finely chopped and uniform, scraping down the sides once.

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