Pesto butter is an easy way to layer in extra flavor into any meal, whether you’re enjoying a slice of bread at the start of a meal or topping a pasta dish with a little extra flavor. This basil pesto compound butter recipe uses unsalted butter and flavorful homemade pesto. Of course you can use your favorite store-bought, but you already know I’m gonna go all Ina on you and tell you fresh is best. 😜
I learned in culinary school that compound butters are sort of a gateway recipe. They’re super simple to make and once you get started with creating your own custom flavored butter, you’re gonna wanna start to experiment a bit more. Use your favorite pesto recipe in this creamy spread, whether it’s a traditional one featured below, or a specialty recipe like my sunflower seed pesto or toasted walnut pesto. Either way use a high-quality pesto that puts the basil as the star of the show!
As for using, you can spread your compound butter on freshly toasted bread during an antipasto hour, or put a big pat of butter atop a plate of freshly boiled noodles. It’s also a great lil item to bring to a dinner party because it’s quick and easy to make but tastes like it took you a looot longer than it did. 😛
why this pesto butter recipe works:
🛠️ multi-tasker. From spreading on a lil snackie of toasted bread to melting over freshly boiled noodles, this butter’s got the creative chops to elevate any dish with zero fuss.
🌱 fresh & flavorful. This pesto butter is way easy to make with fresh basil as the star of the show, creating a next level spread that’s packed with bright, herby deliciousness.
🧈 crowd pleaser. Compound butters like this one are truly show stoppers! People always flip over a custom flavored butter, and this one is no exception!
🛒 ingredients
See the recipe card for the exact quantities.
🍳 instructions
1: If you don’t already have a batch of pesto ready, make one first. You can let your butter soften in a mixing bowl while you do this!
2: Add the pesto to the softened butter and mix on medium speed until well combined and evenly distributed.
3: Taste and adjust seasoning with salt if needed.
4: Place the butter mixture onto a piece of plastic wrap or parchment paper.
5: Shape into a log, wrapping tightly in the plastic wrap.
6: Use your butter immediately or store for later use.
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💡tips & tricks for getting it right
🍽️ serving tips
- on bread – pesto butter is perfect on freshly baked bread, like a fluffy focaccia or homemade Italian baguette!
- on pasta – this butter is also perfect to put on top of freshly boiled noodles for a simple weeknight dinner, immediately elevated!
- on roasted nuts – need a quick snack or happy hour app? This butter is so good on freshly roasted almonds, cashews, or even peanuts!
ℹ️ troubleshooting tips
- bitter – If your pesto tastes bitter, make sure your ingredients are fresh – rancid butter or bitter basil will affect the final taste. Add a pinch more salt or a tiny drizzle of honey to help balance any bitterness.
- pesto separating from butter – Make sure both your butter and pesto are at room temperature when mixing. If they’re at different temperatures, they won’t blend smoothly. Mix thoroughly but don’t overwork, which can make the butter greasy.
♻️ customize your basil pesto butter
- salted butter – you can use salted butter in place of unsalted if it’s all you have. Just be sure not to season your butter with more salt before tasting it first!
🧰 equipment needed & storage tips
🫙 how to store pesto butter
Store any leftover butter wrapped tightly in the fridge with either parchment paper, wax paper or saran wrap. For longer storage, you can stash it in the freezer.
💬 q+a
Can I freeze pesto compound butter?
Yes! Pesto butter freezes beautifully for up to 6 months. Wrap it tightly in plastic wrap, then place in a freezer bag or airtight container.
Can I use store-bought pesto?
Absolutely! While homemade pesto offers the freshest flavor, a high-quality store-bought pesto works perfectly fine in this recipe. Just make sure to drain off any excess oil that may have separated.
Why did my butter turn brown?
The color change is completely normal! This happens when the basil from the pesto oxidizes from being exposed to air. Luckily, the color change doesn’t poorly impact the flavor of the butter.
If you make this recipe, please leave a review in the comments and a star rating!
⭐️⭐️⭐️⭐️⭐️
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Pesto Butter (Basil Pesto Compound Butter)
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Equipment
- 1 mixer or whisk and mixing bowl
- 1 spatula
- 1 airtight storage container
Ingredients
pesto
- 113 g unsalted butter 1 stick, softened to room temperature
- 65 g basil pesto 1/4 cup, homemade or store-bought
- salt & pepper to taste
pesto butter
- 40 g pine nuts 1/3 cup, lightly toasted
- 65 g fresh basil leaves 3 cups, lightly packed
- 50 g parmesan cheese 1/3 cup, freshly grated or crumbled
- 8 g garlic 2 small cloves, peeled
- 25 g olive oil 1/4 cup, extra virgin
- salt & black pepper to taste
Instructions
to make pesto
- Toast pine nuts. In a dry skillet over medium heat, lightly toast pine nuts until fragrant and golden, about 3-5 minutes. Watch carefully to prevent burning. Let cool.40 g pine nuts
- Process garlic, pine nuts, and parmesan. In a food processor, combine cooled pine nuts, garlic, and parmesan cheese. Pulse until finely chopped.50 g parmesan cheese, 8 g garlic, 40 g pine nuts
- Add basil. Add basil leaves and pulse until roughly chopped.65 g fresh basil leaves
- Stream in oil. With the processor running, slowly drizzle in olive oil until smooth and well combined.25 g olive oil
- Season. Season with salt and pepper to taste.salt & black pepper
to make pesto butter
- Whip butter. In a mixing bowl, beat the softened butter with a hand mixer or stand mixer fitted with the whisk attachment until light and fluffy, about 1-2 minutes.113 g unsalted butter
- Add pesto. Add the pesto and mix on medium speed until well combined and evenly distributed, scraping down the sides of the bowl as needed.65 g basil pesto
- Adjust to taste. Taste and adjust seasoning with salt if needed.salt & pepper
- Shape butter. Place the butter mixture onto a piece of plastic wrap or parchment paper. Shape into a log, wrapping tightly in the plastic wrap.
- Use or store. Use your butter immediately or store for later use.
Notes
Nutrition Information
The information provided is an estimate based on an online nutrition facts calculator and actual nutrition facts may vary.
