Anti Inflammatory Basil Pesto Compound Butter
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Learn more →Ingredients
8 servings
- ½ cup (1 stick) unsalted butter, softened to room temperature
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 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 tipChoose a grated-style vegan parmesan and use the same amount. - 1 tsp fresh lemon juice
- ¼ tsp fine sea salt
- 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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