Herb-Pesto Butter

recipe

Serve remaining Herb-Pesto Butter on bread, warm pasta, grilled vegetables, steak, or chicken breasts.

Yield:

Makes 2 cups

Recipe from


Ingredients

1 1/2 cups fresh basil leaves
1/2 cup chopped fresh parsley
1/4 cup pine nuts
3 tablespoons Marsala or white wine
2 tablespoons chopped fresh oregano leaves
8 garlic cloves, chopped
1 cup butter, softened
1 to 2 tablespoons olive oil

Preparation

Process first 6 ingredients in a food processor until smooth, stopping to scrape down sides. Add butter and 1 tablespoon olive oil, and process until combined; add remaining 1 tablespoon oil, if necessary, to achieve desired consistency.

Note:

Sandy Kizlik, Boca Raton, Florida,

November 2004
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