Thursday, May 24, 2007

Pine Nut Butter

If you are thinking of a nice juicy steak or chop or other rich red meat tonight, then you might want pine nut butter on the top. Of course you can also put this on a great pile of bbq vegies or range of baked root vegies. It is just yummy.

¼ cup toasted pinenuts
1 tablespoon chopped fresh mint
1 spring onion, chopped
125gm butter, softened


Use the food processor or blender to finely chop the pine nuts, mint and spring onion. Add butter and freshly ground black pepper – mix until just combined. Place the mixture in the centre of a piece of baking paper, and roll into a log about 3cm in diameter. Place into fridge until firm.

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