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Twisted pesto

I use this basil pesto on Bruschetta with twisted pesto and tomato, in my Eggplant Gratin, and sometimes also instead of Béchamel sauce in Lasagna. Moreover, it is fantastic as a base for my potato salad.






 

You will need

2 large bunches of fresh basil, leaves and stems

2 tbsp fresh oregano

2 tbsp fresh thyme

1 generous handful of fresh spinach

6 tbsp pine nuts

2 cloves garlic, finely grated

2 cups of freshly grated Parmesan cheese

½ tsp honey

0.63 cups olive oil

Kosher salt

Freshly ground black pepper

1 ½ tbsp balsamic vinegar

0.42 cups Philadelphia cream cheese

3 tbsp mayonnaise, homemade or Hellman’s

 

How to make it


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