Green Butter

In Europe last year, my hub embarrassed me by requesting for butter everytime we had bread. The waiters in Rome would either give him that look or mutter something we didn't understand. For this Chinaman, dinner rolls and bread are to be eaten with butter. When we finally got to London, he was thrilled to be served butter with bread without having to request for it and I was too, because good bread with butter is one of the most enjoyable things to eat, especially when you are watching your diet.

Sweet basil grow so fast in our tropical sun that I often give them away to restaurants. This most distinctly Italian herb needs to be trimmed frequently or it goes to seed and die. I was getting a loaf of baguette last Sunday when the light bulb in my cerebrum (I'm sitting down with Wey for his upcoming exams) lit up: pesto with butter instead of olive oil and the Royal Selangor Pewter (RSP) jelly moulds would be perfect for that. And that's how today's green butter recipe came about. For another yummy pesto recipe, check here for green eggs.

And so how did we like green butter? Spread on freshly toasted baguette and eaten with a simple beef stew tonight, we think green butter is divine!

Green Butter
3 Tbsp of home-made pesto (recipe here)
100 gm softened b! ut firm salted butter (use the best butter)

1. Whisk the butter with an electric hand mixer until light and fluffy.

2. Drop 3 tablespoons of pesto and fold to mix well.

3. Scoop into the RSP jelly moulds, packing the pesto in firmly. Cover with wrap and chill until firm.