Lemon Butter Basil Mushroom Sauce:

Pistachio Pesto ButterRecipe courtesy Aaron McCargo Jr.

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  Ingredients

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  Pesto Butter:

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  2 sticks butter, room temperature

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  1 cup packed basil leaves

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  4 to 5 cloves garlic

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  1 teaspoon kosher salt

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  Pinch coarse ground black pepper

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  Dash fresh lemon juice

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  3 tablespoons extra-virgin olive oil

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  1/4 cup Asiago cheese

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  2 tablespoons pistachios

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  Pinch red pepper flakes

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  For the butter:

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  In a food processor add, butter basil, garlic, salt and pepper. Pulse a few times until well combined. Add lemon juice and drizzle oil. Pulse again. Add cheese, pistachios and red pepper flakes. Remove from processor with a rubber spatula onto a sheet of parchment paper and shape into a log. Place in the refrigerator and allow to set for at least 30 minutes.