Lovingly known as just 'green spaghetti' in our family, this pesto is unique because of the addition of cream cheese which gives it a great creamy texture (plus no pine nuts!).
Ingredients
- bunch fresh basil leaves: 1 piece
- Parmesan cheese: 1 cup
- ounces cream cheese: 2 piece
- olive oil: 0.25 cup
- butter: 1 Tbsp
- clove garlic: 1 piece (minced)
Metric Conversion
Stages of cooking
-
Bring a large pot of water to a boil. Add the basil leaves and cook until tender and bright green, 2 to 5 minutes. Drain basil, reserving 2 tablespoons of the basil water.
-
Blend basil, 2 tablespoons basil water, Parmesan cheese, cream cheese, olive oil, butter, and garlic in a blender until smooth and creamy.
