Sun-Dried Tomato Compound Butter


  1. Cut butter into large slices ½ inch thick. Place butter and pesto in mixer with paddle attachment and run on slow then medium.
  2. Scoop butter onto parchment and roll into a tube the size of a silver dollar. Tightly roll in film and twist ends to secure. You can also freeze this. Cut into disks for service.


  • 2 lb Nature's Best Dairy® Butter, Unsalted, room temperature
  • 1 cup Roma® Pesto, Sun-Dried Tomato
  • parchment paper
  • First Mark® film wrap