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 saucePrep Time:
Cook Time:
Total Time:
Ingredients:
| 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 |
Directions:
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.
Source: allrecipes.com
