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.

MESSY

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

285 calories; protein 6.3g; carbohydrates 3.8g; fat 28.2g; cholesterol 50.3mg; sodium 117mg. Full Nutrition
Advertisement

Reviews (156)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/24/2006
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. Read More
(150)

Most helpful critical review

Rating: 1 stars
05/25/2011
Waaaaaaaaay too much basil. Ruined my tortellini. Icky Read More
(5)
208 Ratings
  • 5 star values: 129
  • 4 star values: 58
  • 3 star values: 16
  • 2 star values: 3
  • 1 star values: 2
Rating: 4 stars
09/24/2006
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. Read More
(150)
Rating: 5 stars
05/01/2007
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. Read More
(101)
Rating: 4 stars
09/22/2003
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. Read More
(77)
Advertisement
Rating: 5 stars
07/06/2006
I looked at many recipes before I settled on this one. This recipe is quick easy delicious and uses many common household ingredients. I did make made a few changes to the recipe. To the sauce I added extra garlic and used half parmesean and half romano cheese. I also used heavy whipping cream because that's what I had at home but will probably use 1/2 and 1/2 next time to make it a little healthier. I used farfalle pasta and added boiled chicken then poured the sauce over it all tossed it and enjoyed. Everyone loved it. Will definitely make again! Read More
(37)
Rating: 5 stars
07/11/2006
Amazing! Before the last step (heat & thicken) I sauteed shallots and baby portabellas in a tbsp. of butter and poured the cream sauce into the pan to heat & mix. I also used only a tbsp. of olive oil & half and half. Read More
(30)
Rating: 5 stars
11/23/2005
This recipe is fabulous and just what I was looking for. Perfect over pasta with fresh chopped tomatoes on top. Read More
(23)
Advertisement
Rating: 4 stars
09/09/2004
Good recipe to add to. I made a few additions- sauteed mushrooms diced tomatoes cubed chicken and a little tomato sauce. I poured it over fettuccini. I was so pleased with the results I used the recipe for my wedding entree. Read More
(20)
Rating: 5 stars
04/18/2005
I haven't received feedback from my family yet but I love this sauce. I used farfalle pasta. The recipe provides enough flexibility to add other good things such as chicken shrimp tomatoes mushrooms etc. I ate my first bowl without adding anything and it was "just right." Then I put an 8 ounce chicken breast in the microwave and tasted a few bites with chicken. Wow. Even better it was. I recommend that you wait until the sauce is almost done before adding salt and pepper. You probably won't need much seasoning. It looks like I need to get ready to grow basil again this year. I can see that I'll be having this recipe again and again! Read More
(18)
Rating: 5 stars
06/08/2011
Yum! Oh my goodness soo delicious! I used almonds instead of pine nuts and half and half instead of cream. I mixed the remaining half of the liquid in the pan with a bit of flour and cream cheese to thicken it up. I also added another garlic clove a few dashes of onion salt pepper oregano and dash of sugar. I divided the recipe in half and still had plenty for 5 or 6 servings due to the fact that I kept adding milk and half and half in an attempt to thin it out a bit... still very thick. I served it with basil garlic shrimp over spinach pasta from this site. This is one of those meals that makes me wonder why I even bother going out to eat... it doesn't get better than this! Try it! Thanks for an amazing recipe!:) Read More
(9)
Rating: 1 stars
05/25/2011
Waaaaaaaaay too much basil. Ruined my tortellini. Icky Read More
(5)
Advertisement