Basil Pesto Butter
POSTED: 7:31 am EDT August 23,
2006
UPDATED: 8:40 am EDT September 4,
2008
Makes 1/3 cupThis mixture of unsalted butter and basil pesto makes a lovely spread on crusty artisan bread. Or drop a dollop on a baked potato and enjoy the aroma and flavor of the butter as it melts.
4 tablespoons unsalted butter at room temperature (see Tip)
¼ cup Basil Pesto (see recipe)
Salt and freshly ground pepper to taste
Stir together the butter and pesto in a small bowl until smooth; season to taste. Transfer to a small serving bowl.Serve immediately or cover and refrigerate until firmer. The spread will keep for up to 1 week in the refrigerator. 
Paulette Mitchell, a culinary instructor, television personality, spokesperson, and the award-winning author of 12 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette’s most recently published cookbooks are “A Beautiful Bowl of Soup” and “The Spirited Vegetarian,” which was voted “Best Book in the World on Cooking with Wine” at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. . To buy Paulette Mitchell's cookbooks, click here.
4 tablespoons unsalted butter at room temperature (see Tip)
¼ cup Basil Pesto (see recipe)
Salt and freshly ground pepper to taste
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Paulette Mitchell, a culinary instructor, television personality, spokesperson, and the award-winning author of 12 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette’s most recently published cookbooks are “A Beautiful Bowl of Soup” and “The Spirited Vegetarian,” which was voted “Best Book in the World on Cooking with Wine” at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. . To buy Paulette Mitchell's cookbooks, click here.
