Pesto Cream Sauce

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Pesto Cream Sauce

 

1 cup coarsely chopped fresh basil leaves

1/4 cup freshly grated parmesan cheese

3 garlic cloves

1/4 cup pine nuts, roasted or substitute almonds,

pistachios or cashews

2 tablespoons olive oil

1/3 cup heavy cream

salt and pepper to taste

 

In a food processor, blend basil, cheese, garlic and

pine nuts until coarsely mixed.

Add olive oil and process for 15 seconds more.

Transfer contents to a small sauce pan and stir in

cream.

Cook over medium heat until thickened. Season with

salt and pepper.

 

 

 

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