LOU'S PESTO CREAM SAUCE
After growing tons of basil and trying lots of pesto recipes, I settled on two. This one is a pasta sauce. Use of a mortar and pestal is a must. After making it 3 times with a small marble set, I broke down and got an 8" granite set from ImportFood,com, Thai Market.
Provided by Its loose again
Categories < 60 Mins
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Crush garlic, lemon zest, salt, pistachios, and pine nuts to a smooth, thick paste with a mortar and pestal.
- Transfer to a blender and add 1/2 cup olive oil.
- Blend until very smooth.
- Add basil leaves in batches, stopping the machine and pushing the leaves down from time to time until a smooth paste is achieved.
- Transfer to a sauce pan.
- Add 2/3 cup of water to the blender and pulse/clean to get the rest of the paste, scrapping down the sides.
- Pour water into sauce pan with basil paste.
- Heat, stirring to combine.
- When heated through, stir in cream and cook until sauce has thickened a bit.
- Remove from heat and stir in cheese.
- Serve over rough pasta such as Rusticane-Pasta or Lanterne-Pasta.
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