PESTO BUTTER

I love basil! I would say that Basil and Rosemary are my all time favorite herbs. I remember buying my first herb pot at the Downtown Farmers Market in Salt Lake City years ago. I fell in love with fresh herbs, and love the summer time when I can grow and cook with all the fresh herbs I want.

A given favorite for basil, is pesto. This is delicious variation on pesto, that is also incredibly versatile. Pesto butter can be served with so many things. I love it on any white fish, salmon, grilled chicken, steak (Yummy!!), toasted artisan bread, grilled cheese sandwiches, pasta, etc, etc, etc... The possibilities are endless. It can also be frozen and pulled out when you need it.


My fish hating husband is out of town...I miss you sweetie! so my fish loving brother and I enjoyed this over pan seared Talapia.


PESTO BUTTER
(Mindi Original)

1 stick butter, softened
1 C. fresh basil leaves (must be fresh, not dried)
½ c. fresh mint leaves (optional)
¼ C. Parmesan, grated
2 T. pine nuts, toasted
1 clove garlic
½ t. kosher salt
¼ t. red pepper flakes

1. In a food processor, blend butter, basil, mint, Parmesan, nuts, garlic, salt and pepper flakes together until creamy.
2. Spread the butter onto a sheet of plastic wrap.
3. Wrap the plastic around the butter, rolling it back and forth to shape into a cylinder. Twist the ends tightly.
4. Chill until ready to use.