Low FODMAP Basil Pesto Compound Butter
Bright, herby, and impossibly rich, this compound butter brings all the soul of a classic pesto into a silky, sliceable form you can keep in the fridge all week. A pat melting over a hot grilled steak or a bowl of pasta is one of those simple pleasures that feels genuinely restaurant-worthy. The clever swap here is garlic-infused oil in place of raw garlic cloves — you get every bit of that savory, aromatic depth without the fructans that make traditional pesto a gut-unfriendly gamble. Toasted pine nuts, fresh basil, finely grated Parmesan, and a bright hit of lemon juice round out the flavor so nothing feels missing. The whole thing comes together in a food processor in just a few minutes, then gets rolled into a tidy log and chilled until firm enough to slice into clean, elegant rounds. With eight servings from a single batch, it's worth making ahead and stashing in the freezer so you always have a finishing touch ready to go. Roasted vegetables, seared chicken, or even a simple piece of crusty bread — this butter makes everything taste like you tried harder than you did.
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Learn more →Ingredients
8 servings
- ½ cup (1 stick) unsalted butter, softened to room temperature
- 2 tbsp garlic-infused oil
- 1 cup fresh basil leaves, loosely packed
- 3 tbsp pine nuts, toasted
- ¼ cup finely grated parmesan cheese
- 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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