Serves 1
Directions
- 1Dry basil leaves using paper towels to remove any moisture, which can make the pesto flat and watery.
- 2Add the dried basil leaves into a blender.
- 3Add pine nuts to the blender.
- 4Add garlic cloves to the blender.
- 5Grate a generous amount of Parmesan cheese into the blender.
- 6Squeeze lemon juice into the blender.
- 7Season with salt and pepper.
- 8Top with olive oil.
- 9Blend all ingredients into a coarse paste, not too smooth.
- 10Whisk the prepared pesto through softened butter in a bowl.
- 11Refrigerate the pesto butter until firm.
- 12Spread the pesto butter on toast or anything you love.
Ingredients
- 150 g Unsalted butter
- 1 cup Fresh basil leaves
- 2 tbsp Pine nuts
- 2 cloves Garlic
- 0.25 cup Parmesan cheese
- 1 tsp Lemon juice
- Salt
- a pinch Black pepper
- 3 tbsp Olive oil
Equipment
BowlSpoonPaper towelsBlenderGraterToaster
Tips
- Dry basil leaves thoroughly to prevent watery pesto and preserve rich, nutty flavor.
- Blitz pesto to a coarse, uneven paste for a rustic texture.
Related recipes
Creamy Garlic Pizza Dip
Italian · Sauce & Condiment
Skillet Express Lasagna
Italian · Sauce & Condiment
Rao's Copycat Roasted Garlic Alfredo
Italian · Sauce & Condiment1h
Restaurant-style Tomato Sauce
Italian · Sauce & Condiment
Peposo with Parmesan Polenta and Salsa Verde
Italian · Sauce & Condiment
Parmesan Garlic Mushroom Cream Sauce
Italian · Sauce & Condiment
One Pan Garlic Parmesan Chicken & Potatoes
Italian · Sauce & Condiment1h 40m
Marry Me Tofu Sauce
Italian · Sauce & Condiment15m
Malfattis Caseros
Italian · Sauce & Condiment
High-Protein Cottage Cheese Alfredo Sauce
Italian · Sauce & Condiment
Pesto Chicken Pasta
Italian · Sauce & Condiment
Estofado de Vacuno y Polenta Cremosa
Italian · Sauce & Condiment