Title: Sun-Dried Tomato Pesto Butter
Categories: Sauce
Yield: 8 Servings

1/4	c	Basil leaves, packed
1	md	Garlic clove(s)
1/2	md	Jalapeo chile stems and seeds discarded
1/4	c	(packed) drained, oil-packed sun-dried tomatoes
4	oz	Butter, softened (1 stick)
1/2	ts	Salt
1/4	ts	Pepper

1. In a food processor, finely chop the basil, garlic and jalapeo, scraping down the bowl as necessary. Add the sun-dried tomatoes and pulse to coarsely chop. Add the butter, salt and pepper and process until thoroughly blended.

2. Using a rubber spatula, scrape the butter onto a 12-inch length of wax paper. Fold the paper over the butter and, using the spatula to help, form the butter into a 1-by-5-inch log. Twist the ends of the paper to secure snugly and refrigerate for at least 2 hours.

3. To serve, let the butter stand at room temperature for a few minutes until soft enough to slice easily. Serve with any cut of steak.

Food and Wine July 1995

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