I have always wanted to make infused butters but just never got around to trying it. It is so simple. The only motivation I needed to make my Pesto Compound Butter was an excuse to try out the Hamilton Beach food processor that Hamilton Beach was so gracious to share with me.
To make it even better, they are enabling me, to raffle one off for one lucky reader. As one cooks more in the kitchen, we have many tools for different needs and we have similar tools to be used differently. If you do not yet own a food processor or want a light, versatile machine, Hamilton Beach has some great, affordable products for you to try. The Chef series that I received and get to share with you, was easy to use and I really like how the top snapped into place.
It was a perfect tool to make my pesto. I needed, only, to blend basil, parmesan, lemon juice and olive oil. The Hamilton Beach food processor was perfect for the task. As noted above, I made my first compound butter. So easy. All you have to remember is to take the butter out of the fridge, early enough in the day, to bring it to room temperature. Then, you mix together the pesto with the softened butter and put it back in the fridge to set again.
- 1/4 cup basil leaves
- 3 cloves garlic
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- 1/8 - 1/4 cup Parmesan
- 2 Sticks butter, softened
- Soften butter, completely
- Place basil leaves and garlic in a food processor; pulse until chopped.
- Add lemon juice, Parmesan and olive oil; pulse to combine.
- Place butter in a bowl. Add pesto mixture and mix well.
- Pour out on to plastic wrap and form into a log.
- Tighten by twirling each end and tie off ends.
- Place in fridge for at least 2 hours and up to overnight.
- Serve and enjoy!
Ingredients in Hamilton Beach Food Processor.
Pesto Added to Softened Butter.
Pesto Compound Butter on Saran Wrap.
Pesto Compound Butter Rolled Up in Wrap.