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.

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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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How to make it

1. Place the basil, thyme, oregano, spinach, pine nuts, garlic, Parmesan, and honey together with 1 tbsp oil in a blender. Run the blender until everything is well mixed and finely divided. Scrape down the sides of the mixing bowl as you go.

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

2. Add the rest of the oil little by little while the blender is running until you have the consistency you desire.

The remains of 0.63 cups olive oil

3. Add balsamic vinegar, Philadelphia Cream cheese, and mayonnaise and run the blender.

1 ½ tbsp balsamic vinegar

0.42 cups Philadelphia cream cheese

3 tbsp mayonnaise, homemade or Hellman’s

4. Season with salt and freshly ground black pepper.

Kosher salt

Freshly ground black pepper