Pesto Cream Sauce
Pesto Cream Sauce
- 3/4 cups Fresh Basil Leaves
- 1/2 cup Grated Parmesan Cheese
- 3 Tablespoons Pine Nuts
- 2 cloves Garlic, Peeled
- Salt And Pepper, to taste
- 1/3 cup Extra Virgin Olive Oil
- 1/2 cup Heavy Cream
- 2 Tablespoons Butter
- 1/4 cup Grated Parmesan (additional)
- 12 ounces, weight Pasta (penne, cavitappi, Fusili, Etc.)
Cook pasta until al dente. Add basil leaves, 1/2 cup Parmesan, pine nuts, and salt and pepper to a food processor or blender. Turn machine on, then drizzle in olive oil while it mixes. Continue blending until combined, adding additional olive oil if needed. Set aside. Pesto can be made in advanced and stored in an air-tight container as long as there is a thin layer of oil covering the sauce, prevent the pesto from becoming discolored
Heat cream and butter in a small saucepan over medium-low heat. When the mixture begins to steam, add pesto and stir. Pour the pesto cream over the pasta to be served immediately. The pesto cream can also be kept warm in a crock pot for a pasta bar. Other wonderful additions for a pasta dinner buffet include homemade breadsticks, simple alfredo sauce & simple tomato sauce. The original recipe came from The Pioneer Woman website.
