Pesto Butter

BM # 44 Week 4 Day 2

The theme Tame the Yeast demanded us to either make two breads and an accompaniment or one bread and two bread related recipes. So after making one bread I decided to make related recipes. The minute we use the word bread we immediately think of butter. Yes, that is what I have made for Day 2. It is Pesto Chilly Butter.

While making Pesto for Pizza Wontons, I made extra Pesto, and to this same pesto I added finely chopped Piri Piri. There is no recipe and you could add or minus the ingredients according to your personal taste.

What I used is
100 gms butter
2 tsp Pesto
2-4 finely chopped Piri Piri.

Take 100g of butter out of the fridge for an hour to soften. Flavor is key, so use good-quality semi-salted or unsalted butter. Beat the butter with a wooden spoon until it is soft and creamy, then beat in the pesto and piri piri
Tip the flavored butter onto a square of cling film, roll it around the butter to form a sausage shape, then twist the ends to seal. The butter is now ready to be stored for up to 3 days in the fridge or up to a month in the freezer.

The No Knead loaf had an amazing taste and after toasting the bread I applied a nice layer of this butter...oh it tasted awesome. This was a simple bread and butter, but satisfying the taste buds and wanting more and more.

We'll we cannot stop at just bread and butter, the dinner has to be something beyond this , so tune in tomorrow and check how I shall serve this bread.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44

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