Kkaenip Pesto Butter

Courtesy of Tammy Quackenbush, Writer/San Francisco Bureau Chief, Zenkimchi Korean Food Journal

Pesto Butter is a classic compound butter but you can replace the basil pesto with kkaenip pesto for an exotic Korean-style spin. You can easily cut this recipe in half and still maintain the same flavor and quality.

1/2 cup Kkaenip or Perilla Leaves (also known as Sesame or Shiso leaves)
1 cup unsalted butter*, room temperature
pinch of salt

Put the pesto into the mixing bowl and slowly add the butter, about a tablespoon at a time. Mix well with a wooden spoon before adding the next tablespoon of butter. Once it’s all blended well, add salt to taste and serve at room temperature.

*If you use salted butter, don’t add more salt to the mix. Excessive salt is an assault on your taste buds.