- 1 bunch fresh basil leaves
- 1 cup Parmesan cheese
- 2 ounces cream cheese
- 1/4 cup olive oil
- 1 tablespoon butter
- 1 large clove garlic, minced
- 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.
- Blend basil, 2 tablespoons basil water, Parmesan cheese, cream cheese, olive oil, butter, and garlic in a blender until smooth and creamy.