Pesto Cream Sauce
The only thing better than summer pesto is a delicious homemade Pesto Cream Sauce. The addition of cream to a traditional basil pesto gives it a velvety texture and rich and luxurious flavor.
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Makes: 1 ¼ cups
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Ingredients
- 2 packed cups basil leaves
- 2 garlic cloves
- 3 tablespoon pine nuts
- 1 teaspoon freshly squeezed lemon juice (optional)
- ⅓ cup extra-virgin olive oil
- ½ cup freshly grated parmesan cheese
- ¾ cup heavy cream
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Combine basil, garlic, pine nuts, and lemon juice (if using) in food processor. Pulse until finely chopped.
- With the food processor running, slowly add the olive oil in a steady stream. Let process, scraping down the sides of the food processor bowl as needed, until mixture is smooth.
- Add the parmesan cheese and pulse until just combined.
- Add the cream to the mixture and pulse until just combined. Season with salt and pepper.
Notes
- Note that traditional Italian pesto does not contain lemon, but you can add it for an extra bit of brightness if you want.
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