Basil Cream Sauce

This can be reheated on the stove or in the microwave without the usual cream sauce problems. I just love the light green color and how well it displays over tri color or regular pasta, salmon and grilled chicken.

Yield: About 1 cup sauce
Prep Time:
Cook Time:
Total Time:


2 cups fresh basil leaves
4 cloves garlic, minced
1/4 cup olive oil
2 ounces pine nuts
1/2 cup grated Parmesan cheese
salt and pepper to taste
1 pint light cream


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, and pulse for 20 seconds to incorporate. Pour mixture back into cream, and simmer for 5 minutes, or until thickened.


Add Recipe to Cook'n

blog comments powered by Disqus