Pesto Genovese with Orecchiette Pasta, Smoked Gouda, Sun Dried Tomatoes
Cooking with Coley
Cooking with Coley
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • 60-70 basil leaves and chop/crush them down. Food processor or mortar and pestle will suffice. Just be sure not to use high speeds for long durations if using the processor as it could alter the photochemical properties of the leaves. Something an older paisano man once taught me.
  • 1 teaspoon of cream cheese. Mix it in and you will notice the pesto take on a more creamy consistency while countering the pugnancy of the garlic.



Log in or Register to write a comment.