Description
A creamy and flavorful pesto sauce made with fresh basil, pine nuts, and cheese.
Ingredients
Scale
- 2 cups fresh basil leaves (packed)
- ½ cup pine nuts
- ½ cup grated pecorino cheese (or parmesan)
- 1 clove garlic (peeled)
- 1 teaspoon lemon zest
- ½ cup extra-virgin olive oil
- ¾ – 1 cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
- Set out a food processor. Place the basil leaves, pine nuts, pecorino cheese, garlic clove, and lemon zest in the food processor. Cover and pulse until finely ground.
- Then add in the olive oil, ½ teaspoon salt, and ¼ teaspoon ground pepper. Pulse again until a smooth, thick pesto sauce is formed.
- Add 3/4 cup heavy cream. Pulse just a few times to incorporate the cream. Add an additional 1/4 cup of heavy cream if needed. However, if the sauce is too thick, you can thin it out with a little water.
- Taste, then salt and pepper as needed. Refrigerate until ready to use.
Notes
- You can adjust the consistency by adding more or less heavy cream.
- This pesto can be used for pasta, sandwiches, or as a dip.
- Prep Time: 10 minutes
- Category: Sauces
- Method: Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 cup
- Calories: 250
- Sugar: 1g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 20mg