Basil Cream Sauce

Basil Cream Sauce

Photo by Bob R.

  • Prep Time


  • Total Time


  • Servings



  • 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


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.


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