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Walnut-basil pesto with cream cheese

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Ingredients for 4 servings:

  • 200 g walnuts
  • 200 g cream cheese, grainy, low-fat
  • 1 pot of basil
  • 2 cloves garlic
  • 100 ml hazelnut oil
  • 50 ml olive oil
  • 50 ml rapeseed oil
  • Salt and pepper, freshly ground

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Total time approx. 1 day 20 minutes

Pick the basil leaves, wash them, and add them to the blender with all the other ingredients. The amount of salt I use depends on the salt content of the cream cheese. Blend everything thoroughly until smooth. Let it sit overnight. Tastes great with all kinds of pasta, as a spread on bread, or in (pasta) salad. I made four pots of pesto, each pot enough for about four servings. How many servings I get depends on personal taste, of course. It freezes well.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Walnut-basil pesto with cream cheese