"Green and butter it"
Basil pesto reinvented: Pesto made with butter on toasted baguette. Sweet basil and cherry tomatoes from my garden.
In Europe last year, my hub embarrassed me frequently by requesting for butter everytime we had bread. For this Chinaman, dinner rolls and bread are to be eaten with butter, not oil and vinegar. When we finally got to London, he was thrilled to be served butter with bread without having to request for it and I was too, because good bread with good butter is one of the most delicious and comforting things to eat, especially when you are watching your diet.
Sweet basil grow so fast in our tropical sun that I often give them away to restaurants. This most distinctly Italian herb needs to be trimmed frequently or it goes to seed and die. I was getting a loaf of baguette last Sunday when it came to me: pesto with butter instead of olive oil and the Royal Selangor Pewter Nick Munro jelly moulds for the Jellyriffic Challenge would be perfect for that. And that's how today's green butter recipe came about. Spread on freshly toasted baguette and eaten with a chicken stew, we think green butter is divine! If you are making a batch of pesto, try frying up some green eggs too. Yummy.
p.s. I used the pesto butter to fry eggs and bread for breakfast and they tasted wow. Pesto never fails and butter just makes it even better!
3 Tbsp of home-made pesto (recipe here)
100 gm softened but firm salted butter (use the best butter)
a small handful of toasted pinenuts
1. Whisk the butter with an electric hand mixer until light and fluffy.
2. Drop the pinenuts and 3 tablespoons of pesto into the whipped butter and fold to mix well.
3. Scoop into the RSP Nick Munro jelly moulds, packing the butter in firmly. Cover with wrap and chill until firm.
Nick Munro designer jelly moulds from Royal Selangor Pewter. Yes, that's me reflected on the mould.