First, pulsed roughly chopped basil leaves and shelled pistachios in the food processor several times. Add lemon juice, garlic, softened butter, Parmesan, salt and pepper. Pulse for 30 seconds to thoroughly mix all the ingredients.
On wax paper, shape the butter in log shape and chill until firm, approximately 6 to 8 hours.
After the steaks have been cooked, slice some of the herb butter and place on top of the steak.
- 1 cup fresh basil leaves
- 1/2 cup chopped pistachios or hazelnuts
- 1 Tbsp. lemon juice
- 2 cloves garlic, minced
- 7 Tbsp. butter, softened (NOT margarine)
- 2 Tbsp. grated Parmesan cheese
- Salt and pepper to taste
- 6 rib eye steaks OR salmon steaks
In food processor or blender, combine all ingredients except steaks. Process or blend till mixture is even. Cover the blended butter and chill this mixture and then form it into a roll 1" in diameter. Wrap in waxed paper and chill until firm, up to 24 hours. For longer storage, freeze the butter.