Mold Detox Friendly Basil Pesto Compound Butter
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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
Ingredient noteThe Mold Detox diet is cautious about nuts because badly stored nuts can carry mold, but fresh pine nuts are likely tolerated by many on this diet. Buy nuts that look and smell fresh, and keep opened packages in the fridge or freezer. If you prefer to always avoid pine nuts, please tap it and change its rating to Red.
- ¼ cup finely grated parmesan cheese
Chef's tipGrate it before measuring; a parmesan rind won't work here. - 1 tsp fresh lemon juice
- ¼ tsp fine sea salt
- ⅛ tsp black pepper, freshly ground
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 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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