It was actually great pesto. I have another recipe with oil but this texture was better. It called for goat cheese but I subbed out feta. Next time I'll try goat cheese.

It's a Martha Stewart recipe, mixed with pasta and served over spinach leaves with cut up grape tomatoes.

Yes, it's fine from a safety standpoint.

Out of curiosity, was that the full ingredient list? No oil? Hmm, cream cheese. How much? Sounds weird.

ew, that is NOT pesto. But yes it's still good - people are such idiots about these things. Your non-pesto will last at least a week, probably two in the fridge.

No olive oil? What kind of pesto is this? But agreed, fine on day 4 but not much longer.

hehe interesting recipe indeed. But yes, as long as it's been refrigerated it should be fine. Bon appetit.

Anonymous wrote:Cream cheese?????? Really? What happened to the Parmesan?!?

And feta too???

Cream cheese?????? Really? What happened to the Parmesan?!?

I vote that it's fine as long as its been in the fridge.

Made with fresh spinach and basil, cream cheese, feta, minced garlic.

Made on Saturday afternoon, assume I can finish the last of it tonight? Thanks....