This smoothie has a mild flavor and will make you feel full. The ideal smoothie for breakfast! made with banana, yogurt, and quick oats.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Total Time: | 15 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 bunch fresh basil leaves
- 1 cup Parmesan cheese
- 2 ounces cream cheese
- ¼ cup olive oil
- 1 tablespoon butter
- 1 large clove garlic, minced
Instructions
- Bring a large pot of water to a boil. Add the basil leaves and cook until tender and bright green, 2 to 5 minutes. Drain basil, reserving 2 tablespoons of the basil water.
- Blend basil, 2 tablespoons basil water, Parmesan cheese, cream cheese, olive oil, butter, and garlic in a blender until smooth and creamy.
- For a thinner sauce, add leftover water from blanching the basil to the sauce while in the blender. Also if you are not able to find fresh basil, you can substitute with frozen basil, use roughly a cup of frozen pre-cooked basil (or to taste).
Nutrition Facts
| Calories | 115 kcal |
| Carbohydrate | 1 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 148 mg |
| Sugars | 0 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Used half amount of cheese. Used 2 cloves garlic.very thick but can be made thinner. I loved it, can be used on fish, potatoes, spread or dip. I found it very versatile.
This was the perfect sauce for a Mediterranean pizza! I loved it with roasted chicken, artichoke hearts, kalamata olives and feta cheese for toppings.
I followed the recipe exactly and was disappointed. There was WAY too much parmagan and the the consistency of the sauce was very thick. I will not be making this again.
Excellent! Thought I’d miss the pine nuts, but my husband says he prefers this recipe without them. Cruising on a sailboat, we need to cook with what we have; no running down to the store for ingredients. Didn’t have pine nuts onboard, so made this. To save time/propane I skipped blanching the basil. Will definitely be making this again!
I added some cream cheese and milk to make it creamier. It was still a bit dry but the family loved it, so I will make it again and make some adjustments to the recipe.
I needed to add quite a bit more liquid for desired consistency.
I used a spin off of this recipe using a little lemon pepper and 1/8 cup of lemon juice. I also added chicken breast just coated in a little flour lemon pepper and lemon juice and grilled on a skillet. Chopped the chicken and added to the pasta. Really simple recipe with really great taste.
Everyone in my family loves this simple to make sauce. This was the first recipe I used when searching for a pesto sauce.
This sauce came out creamier than the picture. Perhaps pulsing would retain some of the texture. It has a good taste with a little acidic tingle. Different, but not off-putting. I think it works really well as a sandwich spread or vegetable dip.