Maple Butter Pesto

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Recipe — Maple Butter Pesto
1 portion
Metric Imperial


  • 2 bunches of basil
  • 5 garlic cloves, peeled
  • 2 cherry tomatoes
  • 2 tablespoons maple butter
  • 1/4 cup pine nuts, toasted
  • 1/2 cup parmesan, finely grated
  • 3/4 cup olive oil
  • Fleur de sel to taste


  1. In a pan of boiling water, blanch one bunch of basil for 15 seconds. Set aside.
  2. In a food processor, add the second bunch of basil, the garlic, tomatoes, maple butter, pine nuts and parmesan. Process to a smooth puree.
  3. Add the blanched basil, and process again while drizzling in olive oil to attain the desired consistency. Season with fleur de sel.
  4. Serve with fish, in sandwiches or with a pistou soup (a Provencal soup with summer vegetables and white beans).

Makes 250 ml (1 cup)

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.