Ingredients15 m servings 115 cals
- 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.
- Cook's Notes:
- For a thinner sauce, add leftover water from blanching the basil to the sauce while in the blender. Also if you are not able to find fresh basil, you can substitute with frozen basil, use roughly a cup of frozen pre-cooked basil (or to taste).
Per Serving: 115 calories; 10.9 g fat; 0.9 g carbohydrates; 3.8 g protein; 16 mg cholesterol; 148 mg sodium. Full nutrition
ReviewsRead all reviews 6
This sauce came out creamier than the picture. Perhaps pulsing would retain some of the texture. It has a good taste with a little acidic tingle. Different, but not off-putting. I think it wo...
Excellent! Thought I’d miss the pine nuts, but my husband says he prefers this recipe without them. Cruising on a sailboat, we need to cook with what we have; no running down to the store for i...
I added some cream cheese and milk to make it creamier. It was still a bit dry but the family loved it, so I will make it again and make some adjustments to the recipe.
I used a spin off of this recipe using a little lemon pepper and 1/8 cup of lemon juice. I also added chicken breast just coated in a little flour lemon pepper and lemon juice and grilled on a s...