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
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