Pesto Butter

2 cloves garlic
4½ cups loosely packed basil leaves
1/3 cup pine nuts
3/4 cup grated Parmesan cheese
1/2 cup (1 stick) unsalted butter, room temperature

In a food processor: use the steel blade to finely mince garlic. Add basil and process until finely chopped. Add pine nuts and Parmesan; process until coarsely chopped. Blend in butter. Store in the refrigerator for up to a week; freeze for longer storage. Serve at room temperature.

Allergy Warning: Contains milk and other nuts