Creamy Pesto Sauce

Creamy Pesto Sauce

Made  times
*DW* 42

"Lovingly known as just 'green spaghetti' in our family, this pesto is unique because of the addition of cream cheese which gives it a great creamy texture (plus no pine nuts!)."
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15 m servings 115 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 115 kcal
  • 6%
  • Fat:
  • 10.9 g
  • 17%
  • Carbs:
  • 0.9g
  • < 1%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 148 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. Blend basil, 2 tablespoons basil water, Parmesan cheese, cream cheese, olive oil, butter, and garlic in a blender until smooth and creamy.


  • Cook's Notes:
  • 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).


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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 wo...

Everyone in my family loves this simple to make sauce. This was the first recipe I used when searching for a pesto sauce.

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