Thursday, July 29, 2010
Recipe: Kkaenip pesto butter
Pesto Butter is a classic compound butter but replace the basil pesto with kkaenip pesto for an exotic Korean-style spin. You can easily cut this recipe in half and still maintain the same flavor and quality.
1/2 cup kkaenip (sesame leaf) pesto
1 cup unsalted butter*, room temperature
pinch of salt
Put the pesto into the mixing bowl and slowly add the butter about a tablespoon at a time. Mix well with a wooden spoon before adding the next tablespoon of butter. Once it's all blended very well, add salt to taste and serve at room temperature.
*If you use salted butter, don't add more salt to the mix. Excessive salt is an assault on your taste buds.