- 1 cup fresh basil leaves, or more to taste
- 1/2 cup creme fraiche
- 1/2 cup grated Parmesan cheese
- 3 tablespoons diced garlic
- 2 tablespoons pine nuts
- 1 pinch cayenne pepper
- sea salt and ground black pepper to taste
- 1 (8 ounce) package spaghetti
- Place basil, creme fraiche, Parmesan cheese, garlic, pine nuts, cayenne pepper, salt, and black pepper in a food processor. Puree until pesto is smooth.
- Transfer pesto to a saucepan. Cook over low heat until heated through but not boiling, 15 to 20 minutes.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and mix spaghetti into the pesto.
07/10/2019
recipepes.com
creme fraiche pesto, recipe
PT15M
PT1H
5
455 calories
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