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
|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.