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Recipe by Rabbi Hanoch Hecht

Yummy Pesto Butter

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Parve Parve
Easy Easy
10 Servings
Allergens

Contains

- Tree nuts

On Shabbos, we serve our homemade challah hot. Before Shabbos we wrap the challah 80 percent (avoiding full wrapping for halachic reasons) and place in the oven so it’s nice and hot for the meal. This dish complements that beautifully.

Ingredients

Yummy Pesto Butter

  • 1 cup fresh basil leaves

  • 3 cloves garlic or 3 cubes Gefen Frozen Garlic

  • 1/3 cup almonds (traditional pesto calls for pine nuts, but almonds are both cheaper and add a thicker texture)

  • 1/4 cup Bartenura Olive Oil

  • salt and freshly ground Gefen Black Pepper, to taste

  • 1/4 cup (1/2 stick) Smart Balance or margarine, softened (use soy-free if needed)

Directions

For the Pesto Butter

1.

Place basil, garlic, and almonds in the food processor using the s-blade and process until finely ground. Add olive oil as needed to turn it into a nice paste. Add salt and pepper to taste.

2.

Once pesto is ready, fold into softened Smart Balance or margarine.

Yummy Pesto Butter

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Z
Z
5 years ago

Basil leaves? How many frozen basil cubes would you substitute for the cup of fresh basil leaves?

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Cnooymow{shman
Cnooymow{shman
Reply to  Z
5 years ago

Considering it goes in the blender, it’s hard to tell. I would start with eight and taste and see what its consistency is. Add as needed.

Michal Reit
Michal Reit
5 years ago

Freeze? Can this be frozen? Also, can one just omit the margarine for plain Pesto? Thanks

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Cnooymow{shman
Cnooymow{shman
Reply to  Michal Reit
5 years ago

I would try to freeze a drop first. It might get piecy. I don’t know how it would be butter if you leave out the margarine part.

kayla
kayla
2 years ago

How tight do you pack the basil leaves?

Raquel
Raquel
Reply to  kayla
2 years ago

I would say a normal amount, so that it’s a full cup.

רבקה רחל כהן
רבקה רחל כהן
2 years ago

Its yummm