Basil Cream Sauce recipe

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Ingredients

2 cups fresh basil leaves
4 cloves garlic, minced
¼ cup olive oil
2 ounces pine nuts
½ cup grated Parmesan cheese
salt and pepper to taste
1 pint light cream

Nutrition Info

284.8 calories
carbohydrate: 3.8 g
cholesterol: 50.3 mg
fat: 28.2 g
fiber: 0.7 g
protein: 6.3 g
saturatedFat: 10.9 g
servingSize: -
sodium: 117 mg
sugar: 0.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

6 servings

Recipe Note

After a mad search on the net for a recipe for this sauce I had to create my own. This can be reheated in the microwave without the usual cream sauce defects. I just love the light green color and how well it displays over tri color or regular pasta, salmon and grilled chicken. I have been putting this on everything.

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