Spicy Citrus Butter with Basil,
Garlic, and Roasted Pecans

Compound butters are a beautiful way to add a burst of flavor to entrees, vegetables or desserts. It's definitely a wave of the future when it comes to using butter.
-- Chef Trip Kadey
Plugrá European Style Butter

2/3 cup chopped pecans
4 garlic cloves, chopped    

1 tbsp.
lemon zest 

2 cups
fresh basil leaves

1/2 tsp.
hot sauce

1/2 cup
Plugra Unsalted Butter, softened

1/2 tsp.

1/4 tsp.
black pepper, fresh ground     

  • Toast pecans in dry small saute pan over medium heat until pecans start to brown.  Stir often.  Add garlic and lemon zest, cook until fragrant, using caution to avoid burning zest or garlic.  Remove from pan to cool.
  • Transfer cooled mixture to bowl of food processor.  Add basil and hot sauce; process until smooth.
  • Add softened Plugra butter, salt and pepper.  Process until well combined.
  • Use immediately or transfer to a 10-inch by 10-inch piece of wax paper; rolled tightly to create long tube shape.  Wrap with plastic and refrigerate up to 3 days or freeze up to 1 month.
  • Cut into coin-shaped pieces and use to top grilled fish, steak or chicken; toss with steamed vegetables or hot pasta; or spread over warm bread.

Recipe from Plugrá European Style Butter, sponsor of the Magnifique Recipe Contest .

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