This Pesto Cream Sauce is a variation from an old Italian recipe from my Great Grandma. It's so so delicious. First you make the Pesto from scratch. It's quick and easy and if you grow your own basil it's very cheap too! You can prepare this ahead of time. It freezes nicely!
3 cups well packed fresh basil leaves (small stems removed)
2 or 3 cloves garlic, peeled
1/3 cup pignoli nuts (pine nuts)
1/2 cup extra-virgin olive oil
1/2 cup Parmesan cheese
Salt & Freshly Ground Black Pepper, to taste
Process the basil, garlic, and pignoli nuts in a food processor until chopped finely.
Drizzle in the extra-virgin olive oil through the food processor shoot while blending. Add it slowly. You may not need as much, or you may need more to make it a smooth paste.
Transfer the mixture to a bowl and stir in the Parmesan cheese until well blended. Again, you may need to add more.
Season with salt and pepper.
If you're making this for later, put one cup batches into freezer safe 1.5 cup containers. Top the pesto with a thin layer of extra-virgin olive oil, cover, and freeze. To use, take it out the night before and put it in the refrigerator to defrost.
Pasta with Pesto Cream Sauce
1 lb box of pasta, any style. This works especially well with spaghetti.
1 (8 oz) package of cream cheese
1 cup batch of Genovese Basil Pesto
Bring the cream cheese and pesto to room temperature.