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, salm
INGREDIENTS (for 6 servings):
- 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.