Search thousands of recipes reviewed by home cooks like you.

Basil Cream Sauce

Basil Cream Sauce

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
MESSY

MESSY

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, salmon and grilled chicken. I have been putting this on everything.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 285 kcal
  • 14%
  • Fat:
  • 28.2 g
  • 43%
  • Carbs:
  • 3.8g
  • 1%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 117 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Elly
129

Elly

9/24/2006

Good! I did make some modifications. I melted some butter in a saucepan, and then sauted mushrooms in the butter. Added about a tablespoon or two of flour and cooked for 1-2 minutes. Then I added the cream. I added a couple ounces of grated asiago cheese, too. For the pesto, I reduced the parmesan since I had added some asiago to the cream. I salt and peppered the sauce after I had combined the pesto and the cream. Next time, I will add garlic to saute with the mushrooms because I like a more garlicky sauce. In a separate pan, I cooked cubes of chicken breast seasoned with salt, pepper, and Italian seasoning in olive oil. When the chicken was just about cooked, I threw some prosciutto in there as well. I added the chicken and prosciutto to the cream sauce (using a slotted spoon so the sauce woulodn't get too oily) at the end to heat it through again.

mary ivo
95

mary ivo

5/1/2007

my family really enjoys this recipe. i serve it over chicken and tortellini. the only thing i do different is i make a rue w/whole wheat flour w/ a dollop of butter before adding the cream. this thickens it up a bit. i also use almonds instead of pine nuts...for no particular reason except we like almonds.

MARKTFRAU
70

MARKTFRAU

9/22/2003

this is good, a basic pesto sauce with cream. using a neutral oil will be just as good when making a sauce solely for reheating. if stored in the refrigerator before adding the cream, keeps forever.

Similar recipes

ADVERTISEMENT