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Herb-Pesto Butter

Herb-Pesto Butter

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

This recipe goes with Herbed Seafood Pasta

Southern Living NOVEMBER 2004

  • Yield: Makes 2 cups

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.

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Herb-Pesto Butter recipe

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