8 Ratings
  • 4 star values: 5
  • 5 star values: 2
  • 1 star values: 1

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!).

*DW*
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Directions

  • 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).

Nutrition Facts

115 calories; 10.9 g total fat; 16 mg cholesterol; 148 mg sodium. 0.9 g carbohydrates; 3.8 g protein; Full Nutrition


Reviews (7)

Read All Reviews

Most helpful positive review

Rating: 5 stars
06/19/2015
Everyone in my family loves this simple to make sauce. This was the first recipe I used when searching for a pesto sauce.

Most helpful critical review

Rating: 1 stars
08/26/2018
I followed the recipe exactly and was disappointed. There was WAY too much parmagan and the the consistency of the sauce was very thick. I will not be making this again.
8 Ratings
  • 4 star values: 5
  • 5 star values: 2
  • 1 star values: 1
Rating: 4 stars
08/13/2014
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 works really well as a sandwich spread or vegetable dip.
(2)
Rating: 5 stars
06/19/2015
Everyone in my family loves this simple to make sauce. This was the first recipe I used when searching for a pesto sauce.
Rating: 4 stars
03/29/2016
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 skillet. Chopped the chicken and added to the pasta. Really simple recipe with really great taste.
Rating: 4 stars
07/14/2016
I needed to add quite a bit more liquid for desired consistency.
Rating: 4 stars
04/03/2017
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.
Rating: 1 stars
08/26/2018
I followed the recipe exactly and was disappointed. There was WAY too much parmagan and the the consistency of the sauce was very thick. I will not be making this again.
Rating: 5 stars
04/24/2018
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 ingredients. Didn t have pine nuts onboard so made this. To save time/propane I skipped blanching the basil. Will definitely be making this again!