Cream of Pesto
A wonderfully smooth, velvety sauce - cream of pesto is a great way to stretch out a pesto sauce and make it go that little but further.
Ingredients
- 2 large handfuls of fresh Basil
- 80 g Pine Nuts
- 3 cloves of Garlic minced
- 75 g Parmesan Cheese finely grated
- 80 ml Olive Oil
- Salt
- Freshly-ground Black Pepper
- 150 ml Whipping Cream
Instructions
- Start off by placing the basil, pine nuts, minced garlic and grated parmesan cheese into a food processor. Blitz while pouring in the olive oil until you've got a rich, fragrant paste.
- Season with salt and pepper and then transfer to a pan.
- Pour in the cream and mix well and heat through on the stove. Serve with your pasta (or gnocchi) of choice!
Notes
You can make this the traditional way in a pestle and mortar, but I prefer to use a food processor simply for speed and convenience.