Directions

Ingredients

Basil Pesto Cream Sauce

Nutrition:
Serving Size: ~2 tablespoons
Calories: 107
Total fat: 10 grams
Net Carbohydrate: 2 grams
Total protein: 2 grams

Photographed By: Anne Watson
‍

Directions:

Fill a saucepot halfway with water and bring to a boil. In a medium mixing bowl, fill with ice and water. Remove the stems from the basil leaves, toss the basil in the saucepot, and blanch for 15 seconds. Remove the basil from the boiling water and shock it in the ice water bath.

In a food processor, finely chop the basil, pine nuts, and garlic. With the food processor running, slowly drizzle in olive oil through the feeder and continue to process until fully incorporated. Add a ½ cup of grated parmesan to the food processor. Taste and add salt and pepper.

Transfer the finished basil pesto to a bowl or a small jar. The pesto can be made up to 3 days in advance, but be sure to top the pesto with olive oil to minimize browning/oxidation.

In a medium saucepan, bring half and half to a boil. Lower the heat to medium and whisk in the pesto and remaining ½ cup of parmesan. Taste and season with salt and pepper.

Toss the pesto cream sauce with your favorite pasta or vegetable noodles. Garnish with a few pine nuts, fresh basil leaves, and shaved parmesan.

Pro Tip: For an extra zing, add 1 teaspoon of lemon zest to the pesto mixture.


Basil Pesto Cream Sauce

1 ½ cups fresh basil leaves

½ cup pine nuts (or cashew nuts)

2–3 cloves fresh garlic

½ cup extra virgin olive oil

1 cup parmesan cheese, grated and divided

1 cup half and half (for a non-dairy option, use Nutpods)

1/8 teaspoon dried red pepper flakes (optional)

Salt and freshly ground black pepper to taste

Directions

Ingredients

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Basil Pesto Cream Sauce

Rich, aromatic, and packed with bright and beautiful flavors, this tasty basil pesto cream sauce can be used on pasta, pizza, sandwiches, and more!

By

Chef Andrew Johnson

May 28, 2021

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Low hassle, high nutrition

Fierce Food: Easy

Fierce Food: Easy

50/50 mixes of powerful veggies and starchy favorites

Fierce Food: Balance

Fierce Food: Balance

Maximize nutrients, minimize sugar and starch

Fierce Food: Power

Fierce Food: Power

Power

50 Minutes

6-8 Servings

Ingredients

1 ½ cups fresh basil leaves

½ cup pine nuts (or cashew nuts)

2–3 cloves fresh garlic

½ cup extra virgin olive oil

1 cup parmesan cheese, grated and divided

1 cup half and half (for a non-dairy option, use Nutpods)

1/8 teaspoon dried red pepper flakes (optional)

Salt and freshly ground black pepper to taste

1 ½ cups fresh basil leaves

½ cup pine nuts (or cashew nuts)

2–3 cloves fresh garlic

½ cup extra virgin olive oil

1 cup parmesan cheese, grated and divided

1 cup half and half (for a non-dairy option, use Nutpods)

1/8 teaspoon dried red pepper flakes (optional)

Salt and freshly ground black pepper to taste

1 ½ cups fresh basil leaves

½ cup pine nuts (or cashew nuts)

2–3 cloves fresh garlic

½ cup extra virgin olive oil

1 cup parmesan cheese, grated and divided

1 cup half and half (for a non-dairy option, use Nutpods)

1/8 teaspoon dried red pepper flakes (optional)

Salt and freshly ground black pepper to taste

Kitchen Equipment

Saucepot

Mixing bowl

Food processor

Saucepot

Mixing bowl

Food processor

Saucepot

Mixing bowl

Food processor

Ingredient Replacement

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Reading time:

3 Minutes

Nutrition:
Serving Size: ~2 tablespoons
Calories: 107
Total fat: 10 grams
Net Carbohydrate: 2 grams
Total protein: 2 grams

Photographed By: Anne Watson
‍

Directions:

Fill a saucepot halfway with water and bring to a boil. In a medium mixing bowl, fill with ice and water. Remove the stems from the basil leaves, toss the basil in the saucepot, and blanch for 15 seconds. Remove the basil from the boiling water and shock it in the ice water bath.

In a food processor, finely chop the basil, pine nuts, and garlic. With the food processor running, slowly drizzle in olive oil through the feeder and continue to process until fully incorporated. Add a ½ cup of grated parmesan to the food processor. Taste and add salt and pepper.

Transfer the finished basil pesto to a bowl or a small jar. The pesto can be made up to 3 days in advance, but be sure to top the pesto with olive oil to minimize browning/oxidation.

In a medium saucepan, bring half and half to a boil. Lower the heat to medium and whisk in the pesto and remaining ½ cup of parmesan. Taste and season with salt and pepper.

Toss the pesto cream sauce with your favorite pasta or vegetable noodles. Garnish with a few pine nuts, fresh basil leaves, and shaved parmesan.

Pro Tip: For an extra zing, add 1 teaspoon of lemon zest to the pesto mixture.


Nutrition:
Serving Size: ~2 tablespoons
Calories: 107
Total fat: 10 grams
Net Carbohydrate: 2 grams
Total protein: 2 grams

Photographed By: Anne Watson
‍

Directions:

Fill a saucepot halfway with water and bring to a boil. In a medium mixing bowl, fill with ice and water. Remove the stems from the basil leaves, toss the basil in the saucepot, and blanch for 15 seconds. Remove the basil from the boiling water and shock it in the ice water bath.

In a food processor, finely chop the basil, pine nuts, and garlic. With the food processor running, slowly drizzle in olive oil through the feeder and continue to process until fully incorporated. Add a ½ cup of grated parmesan to the food processor. Taste and add salt and pepper.

Transfer the finished basil pesto to a bowl or a small jar. The pesto can be made up to 3 days in advance, but be sure to top the pesto with olive oil to minimize browning/oxidation.

In a medium saucepan, bring half and half to a boil. Lower the heat to medium and whisk in the pesto and remaining ½ cup of parmesan. Taste and season with salt and pepper.

Toss the pesto cream sauce with your favorite pasta or vegetable noodles. Garnish with a few pine nuts, fresh basil leaves, and shaved parmesan.

Pro Tip: For an extra zing, add 1 teaspoon of lemon zest to the pesto mixture.


Nutrition:
Serving Size: ~2 tablespoons
Calories: 107
Total fat: 10 grams
Net Carbohydrate: 2 grams
Total protein: 2 grams

Photographed By: Anne Watson
‍

Directions:

Fill a saucepot halfway with water and bring to a boil. In a medium mixing bowl, fill with ice and water. Remove the stems from the basil leaves, toss the basil in the saucepot, and blanch for 15 seconds. Remove the basil from the boiling water and shock it in the ice water bath.

In a food processor, finely chop the basil, pine nuts, and garlic. With the food processor running, slowly drizzle in olive oil through the feeder and continue to process until fully incorporated. Add a ½ cup of grated parmesan to the food processor. Taste and add salt and pepper.

Transfer the finished basil pesto to a bowl or a small jar. The pesto can be made up to 3 days in advance, but be sure to top the pesto with olive oil to minimize browning/oxidation.

In a medium saucepan, bring half and half to a boil. Lower the heat to medium and whisk in the pesto and remaining ½ cup of parmesan. Taste and season with salt and pepper.

Toss the pesto cream sauce with your favorite pasta or vegetable noodles. Garnish with a few pine nuts, fresh basil leaves, and shaved parmesan.

Pro Tip: For an extra zing, add 1 teaspoon of lemon zest to the pesto mixture.


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