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Recipe

Pesto Cream

  • Yield: 1 1/3 cups

Ingredients

  • 1 large egg
  • 1 cup (packed) fresh basil leaves
  • 1/3 cup roasted pine nuts
  • 2 tablespoons minced shallots
  • 1 tablespoon minced garlic
  • 1/2 teaspoon salt
  • 3 turns freshly ground black pepper
  • 1/2 cup olive oil
  • 1/4 cup coarsely grated fresh Parmesan cheese
  • 1/4 cup heavy cream

Directions

  • Combine the egg, basil, pine nuts, shallots, garlic, salt, and pepper in a food processor or blender and purée. Slowly stream in the oil and continue to process until the mixture becomes thoroughly emulsified. Add the Parmesan and process for 15 seconds.
  • Heat the cream in a small saucepan over high heat, add the mixture from the food processor or blender, and cook, whisking constantly, for 2 minutes. Remove from the heat. Serve immediately.