Sun-Dried Tomato Compound Butter
Sun-Dried Tomato Compound Butter
Directions
- Cut butter into large slices ½ inch thick. Place butter and pesto in mixer with paddle attachment and run on slow then medium.
- 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.
Ingredients
- 2 lb Nature's Best Dairy® Butter, Unsalted, room temperature
- 1 cup Roma® Pesto, Sun-Dried Tomato
- parchment paper
- First Mark® film wrap
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
