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
- 1 bunch fresh basil leaves
- 1 cup Parmesan cheese
- 2 ounces cream cheese
- 0.25 cups olive oil
- 1 tablespoon butter
- 1 large clove garlic , minced
Instructions
-
1
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.
-
2
Blend basil, 2 tablespoons basil water, Parmesan cheese, cream cheese, olive oil, butter, and garlic in a blender until smooth and creamy.
Nutrition Facts
Per serving
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