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Pesto cream sauce

This is a versatile recipe that will convert you from ever purchasing the bottled variety again. Unused pesto has reasonably good keeping qualities and can also be turned into a dip.
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Servings: 4 entree serves
Course: Sauces
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups fresh basil leaves rinsed and dried
  • 3 cloves garlic peeled
  • ¼ cup extra virgin olive oil
  • ½ cup grated parmesan cheese
  • 65 g toasted pine nuts cooled
  • salt and cracked black pepper to taste
  • a few drops of lemon juice
  • 300 ml cream
  • splash of dry white wine
  • extra shaved parmesan for sprinkling
  • a few nice basil leaves for garnish

Equipment

  • I used my Braun blender attachment for pesto part of the recipe.

Method
 

  1. Assemble your ingredients
  2. Using your already pre-heated oven ‘toast’ the pine nuts – it should take about 5 minutes
  3. In your blender place the basil, garlic, parmesan, pine nuts, lemon juice and a little seasoning
  4. On medium speed blend these ingredients to form a paste
  5. Add the olive oil and continue blending to make a thick paste
  6. Check seasoning
  7. Store in the refrigerator in a sealed container, or continue with the pasta sauce
  8. Heat the cream until almost boiling before stirring in the pesto
  9. Add the cooked Gnocchi and gently coat with sauce
  10. Serve topped with shaved parmesan and garnished with fresh basil leaf

Notes

If you feel your sauce is too thick add a little of the gnocchi boiling water or white wine.
Avoid over-cooking the sauce once the basil has been added for it will dull the vibrant green colour.
Experiment with other nuts. I have used both cashews and macadamias in similar recipes
Likewise try rocket leaves instead of basil
If you feel the pesto cream sauce is a little too rich try the tomato sauce recipe from Newsletter # 20