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Gabby's Pesto Sauce


  • 1 bunch fresh Italian parsley, washed and stems removed
  • 3 bunches fresh basil, leaves only
  • 1 head garlic, peeled and separated into cloves
  • 1/2 cup olive oil
  • 8 ounces cream cheese
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/3 cup grated Parmesan cheese


Chop the parsley, basil, and garlic in a food processor fitted with the metal blade. With the motor running, slowly add the olive oil to make a smooth paste, about 30 seconds. Transfer the mixture to a small bowl and set aside.

Place the cream cheese, salt, pepper and Parmesan in the food processor and pulse 3 or 4 times to blend. Add 4 to 5 tablespoons of the herb-garlic mixture and process for 2 minutes. The sauce can be thinned with a little olive oil if necessary. Place the remaining mixture into a sealed container, which can be frozen or refrigerated for future use.

Toss with cooked pasta.

Additional Resources

Learn about Herbs.

Other recipes from Produce Pete.


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