Herb-Pesto Butter

Name: Herb-Pesto Butter
Yield: Makes 2 cups
Ingredients: 1 ½ cups fresh basil leaves; ½ cup chopped fresh parsley; ¼ 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

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

By Sandy Kizlik, Boca Raton, Florida

Recipe by Southern Living November 2004

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Yield:

Makes 2 cups

Ingredients

1 ½ cups fresh basil leaves
½ cup chopped fresh parsley
¼ 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

Directions

Step 1
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

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Herb-Pesto Butter

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Ingredients

Directions

Reviews

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