Pesto Cream Sauce
- 4 packed cups fresh basil
- 1/3 cup grape seed oil
- 1/2 cup toasted pine nuts
- 1 1/2 heaping cups grated parmesan cheese
- Zest and juice of 1 lemon
- 1 pint heavy cream
- Kosher salt and fresh cracked black pepper
Toast your pine nuts on a sheet tray in a 300°F oven for 15 minutes or in a small frying pan over low heat until fragrant. Cool the pine nuts to room temperature before assembling your pesto. In a food processor combine all the ingredients except the heavy cream. Blend the pesto thoroughly until it is very smooth. If the pesto is very loose add more basil or nuts, and if the pesto is not blending well add a bit more grape seed oil (1 Tablespoon at a time). Pour the pesto into a small bowl and set-aside. In a medium saucepan, heat the heavy cream over medium low heat. Watch the cream carefully for boiling over- you want a slow simmer. Simmer cream until thickened and reduced by half before stirring in the fresh pesto. Taste and adjust the seasoning as needed with more salt, pepper, and lemon juice.
This amazing sauce is delicious served over your choice of pasta!