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Lemon Pesto Compound Butter
Sweet cream butter, softened to room temperature, meets bright lemon juice and savory basil pesto in this versatile condiment. A splash of hot pepper sauce cuts through the richness, leaving a balanced, herbaceous finish. You'll want to keep a batch in the fridge to melt over grilled steaks, toss with warm pasta, or spread thickly on crusty bread. It's a simple trick that instantly upgrades whatever you're cooking.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3 tablespoons pesto or chopped fresh herbs
- 1 tablespoon fresh lemon juice
- 1 tablespoon hot pepper sauce
- Sea salt and pepper to taste
Instructions
- 1Stir the softened butter, pesto, lemon juice, hot pepper sauce, salt, and black pepper together in a bowl until completely smooth. Make sure the butter is very soft first so the liquids incorporate evenly.
- 2Transfer the blended butter to a container with a tight-fitting lid and chill in the refrigerator overnight. This resting time lets the flavors fully develop.
- 3Taste the butter the following day and adjust the seasoning with extra pesto if desired. Bring it back to room temperature before serving so it spreads easily.
Notes
- Storage: Keep in the refrigerator for up to 2 weeks, or freeze in a log wrapped in parchment paper for up to 3 months.
- Swap: You can use finely chopped fresh herbs like basil, parsley, or cilantro instead of prepared pesto.
- Tip: If the lemon juice resists mixing into the butter, keep stirring. It'll eventually emulsify.
Recipe Details
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