Creamy Pesto Sauce

Creamy Pesto Sauce

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firefly7834 0

"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 15 m {{adjustedServings}} servings 115 cals

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 115 kcal
  • 6%
  • Fat:
  • 10.9 g
  • 17%
  • Carbs:
  • 0.9g
  • < 1%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 148 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Gorgonzola Cream Sauce

See how to make a classic, creamy sauce with tangy blue cheese.

Chef John's Almond Arugula Pesto

See how to make pesto with peppery, full-flavored arugula instead of basil.

Footnotes

  • 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).
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Reviews 1

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cincomom
8/13/2014

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.