Prep 15 mins
Cook 0 mins
Not your typical pesto -- but outrageously delicious! This is my husband's grandmother's recipe. In 1986 it was published in a cookbook entitled *Italian Provincial Cookery* by Bea Lazzaro and Lotte Mendelsohn. Louisa was a shepherdess outside of Genoa before emigrating to Massachusetts early in the 20th century; she substituted cream cheese (more readily accessible) for sheep or goat cheese after arriving in America.
- 1⁄3 cup basil, chopped
- 1⁄2 lb cream cheese
- 1 cup parmesan cheese, grated
- 1⁄4 teaspoon salt
- 2 tablespoons olive oil
- 2 garlic cloves, crushed
- 1 cup heavy cream
- Put everything, except cream, in blender or processor (or you can do it by hand, as Grandma Carbone would have done!).
- When all is pureed, put into a bowl and gradually blend in heavy cream.
- Serve over hot penne, small shells or some other textured pasta for the sauce to adhere to.