I recently made a large batch of pesto and was eager to try it out. It was a little too ‘bite-y’ for me to enjoy on a sandwich, so I put one of the pucks in my alfredo sauce that I was preparing for dinner that night and let me just say “Wowza!!”. It was so delightful and will definitely be making a regular appearance on our dinner table.
1 package of cream cheese, cut into cubes
3/4 c freshly grated Parmesan cheese
1 stick of butter
~1 1/2 c whole milk
salt and pepper to taste
dash of red pepper flakes
1-2 ice cube pucks of basil pesto (see recipe below)
(Note: if you make this without the pesto, you will want to add a clove or two of fresh minced garlic to the pan when melting the butter).
- Melt the stick of butter over low-heat; add in the cream cheese and Parmesan cheese, whisking until smooth. Next, stir in the milk, increase heat to low-medium, and continue to whisk until smooth.
- Add the pesto, salt, pepper, red pepper flakes and heat until gently bubbling.
- Toss with or serve over your favorite cooked pasta. Note: it is also really yummy to mix in marinara sauce.
- 2-3 c fresh basil leaves, washed
- 3-4 cloves of garlic
- 1/4 c pine nuts
- ~1/2 c olive oil
- 3/4 c freshly grated Parmesan or Pecorino cheese
- salt and pepper to taste
- Combine basil, garlic, and pine nuts in a food processor; pulse until coarsely chopped.
- Add in the olive oil, cheese, salt, and pepper and blend until desired consistency is reached. Add a little more oil if needed.
- Fill an ice cube tray with the prepared pesto, freeze, then remove and store in a freezer Ziplock-style bag.