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Basil Parmesan Butter |
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Amount |
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Item |
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3
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garlic cloves, minced |
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1/4 cup
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freshly chopped basil |
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2 tbsp
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toasted pine nuts |
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1 tbsp
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white wine |
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1 tbsp
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freshly grated Parmesan |
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1/2 tsp
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kosher salt |
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1/2 tsp
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white pepper |
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1/4 tsp
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cayenne pepper, optional |
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1/2 cup
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unsalted butter |
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3
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garlic cloves, minced |
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1/4 cup
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fresh basil, chopped |
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1/2 cup
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unsalted butter, softened |
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2 tbsp
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toasted pine nuts, chopped fine |
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1 tbsp
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dry white wine |
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1 1/2 tbsp
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freshly grated Parmesan cheese |
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1/4 tsp
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kosher salt |
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1/4 tsp
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white pepper |
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1/8 tsp
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crushed red pepper flakes, optional |
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Directions: |
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Mix all ingredients together in small bowl. Cover tightly and refrigerate for at least 2 hours before serving. Remove from refrigerator and let stand for 10 minutes before serving.
Yields 3/4 cup
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Chef Notes: |
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This compound butter works great on grilled chicken, rice, baked potatoes, pasta or just spread on toasted baguettes.
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