Creamy Pesto Sauce
A creamy pesto sauce made by pulsing basil, pine nuts, cheese, garlic and olive oil, then blending with heavy cream for a smooth, rich sauce.
Equipment
- Food Processor
- container
Ingredients
Ingredients
- 2 cupsfresh basil leavespacked
- 1/2 cuppine nuts
- 1/2 cupgrated pecorino cheeseor parmesan
- 1 clovegarlicpeeled
- 1 teaspoonlemon zest
- 1/2 cupextra-virgin olive oil
- 3/4 – 1 cupheavy cream
- salt and pepper
Instructions
Instructions
- Add 2 cups packed fresh basil leaves, ½ cup pine nuts, ½ cup grated pecorino cheese (or Parmesan), 1 peeled garlic clove, and 1 teaspoon lemon zest to a food processor.
- Cover and pulse in short bursts until the ingredients are finely chopped, stopping to scrape down the sides of the bowl as needed.
- With the processor running, add ½ cup extra-virgin olive oil and pulse until the mixture becomes a smooth, thick pesto.
- Add 3/4 cup heavy cream and pulse just a few times to incorporate. If the sauce is still too thick, add up to an additional 1/4 cup heavy cream (for a total of up to 1 cup) and pulse until you reach the desired creamy consistency.
- Taste and season with salt and pepper to taste.
- Transfer the sauce to a container, cover, and refrigerate until ready to use.
Notes
Notes
Keep in the refrigerator for up to 5 days.
This recipe makes approximately 2 cups of creamy basil pesto.
Keep in the refrigerator for up to 5 days.
This recipe makes approximately 2 cups of creamy basil pesto.