Sun-dried tomato pesto butter

8 servings

Ingredients

Quantity Ingredient
¼ cup Basil leaves, packed
1 medium Garlic clove(s)
½ medium Jalapeo chile stems and seeds discarded
¼ cup (packed) drained, oil-packed sun-dried tomatoes
4 ounces Butter, softened (1 stick)
½ teaspoon Salt
¼ teaspoon Pepper

Directions

1. In a food processor, finely chop the basil, garlic and jalapeo, scraping down the bowl as necessary. Add the sun-dried tomatoes and pulse to coarsely chop. Add the butter, salt and pepper and process until thoroughly blended.

2. Using a rubber spatula, scrape the butter onto a 12-inch length of wax paper. Fold the paper over the butter and, using the spatula to help, form the butter into a 1-by-5-inch log. Twist the ends of the paper to secure snugly and refrigerate for at least 2 hours.

3. To serve, let the butter stand at room temperature for a few minutes until soft enough to slice easily. Serve with any cut of steak.

Food and Wine July 1995

Submitted By DIANE LAZARUS On 08-18-95

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