Creamy Pesto Sauce
Basil, garlic, olive oil, pine nuts and parmesan are combined in a blender to create a pesto then it is combined with warm cream to create a wonderful hot pasta sauce.
Ingredients
Serves: 6
- 2 cups fresh basil leaves
- 4 cloves garlic, crushed
- 1/4 cup (60ml) olive oil
- 60g pine nuts
- 1/2 cup grated Parmesan cheese
- 1 pinch salt and pepper, to taste
- 2 cups (500ml) cream
Directions
Preparation:10min ›
Cook:15min ›
Ready in:25min
- In a food processor combine basil and garlic. Begin processing and pour in olive oil in a thin stream. Process for about 40 seconds or until mixture begins to emulsify.
- Add pine nuts and Parmesan then blend for 1 minute.
- Heat cream in a saucepan over low heat until simmering. Pour 1/2 of the hot cream into the processor with basil pesto then pulse for 20 seconds to incorporate.
- Pour mixture back into cream and simmer for 5 minutes or until thickened.
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Reviews and Ratings
Global Ratings:
(193)
Reviews in English (146)
Good! I did make some modifications. I melted some butter in a saucepan, and then sauted mushrooms in the butter. Added about a tablespoon or two of flour and cooked for 1-2 minutes. Then I added the cream. I added a couple ounces of grated asiago cheese, too. For the pesto, I reduced the parmesan since I had added some asiago to the cream. I salt and peppered the sauce after I had combined the pesto and the cream. Next time, I will add garlic to saute with the mushrooms because I like a more garlicky sauce. In a separate pan, I cooked cubes of chicken breast seasoned with salt, pepper, and Italian seasoning in olive oil. When the chicken was just about cooked, I threw some prosciutto in there as well. I added the chicken and prosciutto to the cream sauce (using a slotted spoon so the sauce woulodn't get too oily) at the end to heat it through again. - 24 Sep 2006 (Review from Allrecipes USA and Canada)
my family really enjoys this recipe. i serve it over chicken and tortellini. the only thing i do different is i make a rue w/whole wheat flour w/ a dollop of butter before adding the cream. this thickens it up a bit. i also use almonds instead of pine nuts...for no particular reason except we like almonds. - 01 May 2007 (Review from Allrecipes USA and Canada)
this is good, a basic pesto sauce with cream. using a neutral oil will be just as good when making a sauce solely for reheating. if stored in the refrigerator before adding the cream, keeps forever. - 24 Jul 2002 (Review from Allrecipes USA and Canada)