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.
Yummy Pesto Butter
Recipe By Rabbi Hanoch Hecht
- Cooking and Prep: 05 m
- Serves: 10
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Contains:
Ingredients (6)
Yummy Pesto Butter
Start Cooking
For the Pesto Butter
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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.
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Once pesto is ready, fold into softened Smart Balance or margarine.
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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. -
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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.
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Replies:
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.
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Replies:
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.
