Garlic and Parmesan Pesto Butter

Garlic and Parmesan Pesto Butter

Author: 
2nd Annual Plugrá Magnifique Recipe Contest
Prep Time: 
15 minutes
Yield: 
32 servings
Ingredients: 

1/4 cup pine nuts, toasted
6 garlic cloves
1 cup spinach leaves, fresh, stems removed (packed)
1 cup basil, fresh, stems removed (packed)
1/2 cup parsley, fresh, stems removed
1/2 teaspoon salt
1/2 cup olive oil
3 cups Parmesan cheese, fresh, grated
1 pound Plugrá® European-Style Butter, unsalted, softened

Directions: 

1. In a food processor, pulse pine nuts, garlic, spinach, basil, parsley and salt until smooth. With the processor slowly running, slowly drizzle olive oil and continue pulsing.
2. Add cheese and Plugrá Butter and pulse until blended.
3. Remove butter from bowl and spoon onto parchment paper. Roll into a log, using edge of baking sheet to form a tight log. Chill for 2 hours before serving.