Make rich and flavourful Pesto Butter easily at home with fresh basil pesto and creamy butter. Perfect for spreading, cooking, and adding a burst of herby goodness to any dish!
Alright, folks. I’ve said it before… and I’ll definitely say it again: there probably aren’t many things in my fridge or pantry that I wouldn’t try mixing with pesto. I mean, it’s fresh, vibrant, and takes anything it touches to a whole other level. Am I right? Pesto mayo? Yes, please. Chicken meatballs? Now we’re talkin’. Caprese stuffed mushrooms? SAY. NO. MORE.
So of course—staying true to my own damn self—I have to keep riding the summer mentality that adding pesto to just about anything makes it better. And that brings me to my newest obsession: pesto butter. This rich, velvety spread screams summer, and let me tell you, I am absolutely here for it.
Cause I mean, why have regular butter when you can have pesto butter?! Just look at that colour. This stuff is good on pretty much anything—perfectly cooked steak, tossed with pasta (even the kids are into it!), slathered over a juicy piece of salmon, or honestly… straight outta the bowl on some warm, crusty bread. No shame in that game.
So if you’re looking to add a little oomph to your meals this summer, stop what you’re doing and make this pesto butter. It’s the secret weapon that can single-handedly level up just about anything you throw it on. And the best part? It freezes like a dream—so go ahead and make a double batch. You’re gonna thank yourself later.
WHAT YOU’LL NEED TO MAKE THIS FLAVOURFUL PESTO BUTTER RECIPE
This pesto butter recipe is as simple as it is magical. With just a handful of ingredients, you’ll end up with a creamy, herby spread that’s perfect for slathering on bread, melting over steak or grilled veggies, or even tossing with pasta. Best of all, it comes together in just minutes. Below is everything you need to whip it up:
- Unsalted Butter: This is the rich, creamy base of the pesto butter. Using unsalted butter gives you more control over the final seasoning. PRO TIP: Make sure it’s softened so it blends easily with the pesto.
- Fresh Pesto: Whether it’s homemade (like my nut-free basil pesto) or store-bought, pesto adds big flavour—think basil, garlic, Parmesan, lemon, and olive oil. You can either use traditional pesto or get creative with variations like pesto with pistachios or sun-dried tomato pesto.
- Lemon Zest (optional, but highly recommended): Just a bit of lemon zest brightens the whole thing up and cuts through the richness of the butter. It adds a fresh, citrusy kick that pairs beautifully with the herbaceous pesto.
- Salt: Even with pesto and butter, a little extra salt can help bring everything together. Therefore, start small and adjust based on your preference and the saltiness of your pesto.
- Parmesan Cheese (optional): Even if your pesto already has Parmesan in it, a little extra never hurts. It adds nutty, salty richness and helps reinforce that classic pesto flavour in the butter.
HOW TO MAKE HOMEMADE PESTO BUTTER (KEY TIPS)
You can find full instructions for how to make this easy butter with pesto in the recipe card down below, but here are a few quick tips to keep in mind:
- Use softened butter. Room temperature butter is key for easy mixing. Cold butter won’t blend properly, and melted butter can make the texture greasy.
- Go for high-quality pesto. Whether you use homemade or store-bought, make sure it’s fresh and flavourful. Watery or bland pesto = meh butter that lacks in flavour.
- If using parmesan cheese, grate it finely. A fine grate melts better into the butter and keeps the texture smooth instead of clumpy.
- Balance the salt. Taste your pesto first—some are super salty on their own. Add salt to the butter mix only if it needs it.
- Zest before you mix. If you’re using lemon zest, grate it fresh and mix it in before shaping the butter. It adds brightness and helps balance the richness.
- Don’t overmix. Stir or blend just until combined. Overmixing can break the butter or make it look greasy.
- Chill before serving (optional but helpful). Once mixed, refrigerate the butter for 15–30 minutes to let the flavours meld. This also makes it easier to shape into a log or scoop into a ramekin for serving.
- Freeze it for later. Wrapped tightly in plastic wrap or parchment, pesto butter freezes beautifully. Store it in a freezer-safe bag or container and use within 2–3 months. Perfect for meal prep or when you need a flavour boost in a flash. EXTRA TIP: If freezing, spoon the soft butter onto a piece of plastic wrap, roll it into a log, and twist the ends like a candy wrapper. This makes it easy to slice into perfect pats for topping steak, fish, or veggies.
- Double the Batch. This stuff disappears fast—especially if you start spreading it on everything from bread to steak to roasted veggies. Make extra and store it in the fridge or freezer!
FREQUENTLY ASKED QUESTIONS
Yes, and it’s magical. Combining softened butter with pesto creates a rich, flavourful spread that’s perfect for everything from steaks and seafood to crusty bread. It’s basically compound butter—but way more exciting.
It depends on how you define “good.” Nutritionally speaking, pesto butter is rich in healthy fats (from the butter and any olive oil in the pesto), and it can add bold flavour without needing extra sauces or salt. Use it in moderation—just enough to take your meals to the next level.
Traditional pesto is made with basil, garlic, pine nuts, Parmesan cheese, and olive oil. But I’ve got a nut-free version and a pistachio version you can check out on the blog! Whether you’re team classic or prefer a shortcut pesto, there’s a version for everyone.
Oh, what doesn’t? Spread it on warm crusty bread or crostini, melt it over grilled chicken, steak, or salmon, toss it with hot pasta or roasted veggies, or mix it into mashed potatoes for a herby upgrade. It’s also amazing on corn on the cob, on scrambled eggs, baked into savory scones, or on top of baked potatoes.
Keep it in an airtight container in the fridge for up to a week. For longer storage, roll it into a log using plastic wrap and freeze it. It’ll keep well for 2–3 months in the freezer—just slice off what you need when the craving hits.
Technically yes, but it changes the flavour and texture quite a bit. Olive oil gives pesto its classic silky consistency. Butter can be used to create a different kind of spread (like pesto butter!), but it’s not ideal for a traditional pesto sauce.
MORE GREAT FLAVOUR-BOMBS YOU’LL LOVE
COPYCAT POPEYES BLACKENED RANCH DIP
LOVE THIS RECIPE? PIN IT FOR LATER!
PESTO BUTTER
Ingredients
- ½ cup Unsalted Butter softened to room temperature
- 2-3 tbsp Pesto* adjust to taste
- 1 tsp Lemon Zest optional, but brightens it up
- Pinch of Salt (only if your pesto and butter aren’t salted)
- 1 tbsp Parmesan Cheese finely grated, optional
Instructions
- In a small bowl, mash together the softened butter and pesto until well combined and smooth.
- Stir in lemon zest, salt (if needed), and any other extras you love — Parm, garlic, chili flakes — it’s totally customizable. Taste and adjust.
- Use immediately OR… Roll it up: Place the pesto butter onto a sheet of plastic wrap or parchment.
- Shape into a log, and twist the ends. Chill until firm (about 30 mins in fridge or 10 in freezer).
Video
Notes
Nutrition
The links in this post are affiliate links. Thanks for supporting HipHipGourmet!
