Penne in a Basil Pesto Cream Sauce…

Pesto is fabulous all on it’s own, but today we are adding cream to to make a super easy basil pesto cream sauce. 🙂

You can make so many wonderful dishes with pesto and once you make a batch you can store it in your freezer or give some to your neighbor.  They’ll thank you for that. As with most dishes on my blog, fresh ingredients are key.

Basil Pesto Recipe

  • 3-4 cups basil leaves
  • 1 tablespoons pine nuts
  • 2-3 garlic cloves (finely chopped)
  • 1/2 cup olive oil
  • 1 teaspoon salt
  • 1/8 cup fresh parmesan cheese (grated)

To begin you will need your lovely food processor that’s been hiding in your cabinet since you purchased it. 😉

First, add in the basil leaves. Pulse several times for a nice rough chop. In a fry pan heat up a teaspoon of olive oil. Add in the garlic and saute for about 30 seconds until fragrant. (I find this mellows the raw garlic flavor out just enough.)

Add to the food processor and pulse once more. Next, add the pine nuts into the same pan you roasted the garlic in. (This gives them some extra flavor and they brown up so much nicer).

Add the pine nuts to the food processor. Then add in your parmesan. Pulse again and begin streaming in the olive oil through the top part. Every so often you’ll want to scrape down the sides to make sure everything is combining. Pulse until nice and smooth. Finish with a few good dashes of salt. Crack some fresh ground pepper and you will have an amazing pesto! 🙂

Next boil some pasta. Make sure to salt the water first. A pinch will do…

Basil Pesto Cream Sauce (2 servings)

  • 1/2 cup homemade pesto
  • Penne (half a box)
  • 3-4 tablespoons heavy cream
  • 1/4 cup cherry tomatoes
  • 2 tablespoons fresh parmesan
  • salt & pepper

Add the pesto to the same pot the pasta was cooked in. On low heat pour in the heavy cream stirring. Next add in the parmesan. Toss in the cherry tomato halves.

Tip: For a thicker sauce add about 1/2 cup of heavy cream to the pesto. Bring to a rolling boil than bring the temperature down to low, cooking for about 5-7 min until the sauce has reduced in half.

Sprinkle some salt and crack some pepper, gently stir.

Dish into a bowl and grate some fresh parmesan over top! 🙂

Enjoy your pesto cream sauce!!

Love,

Miss Amy

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