This is a fantastic sauce for those who love basil. It's simple to make and goes well with pasta, chicken or salmon. To reheat, simply warm in the microwave.
Good! I did make some modifications. I melted some butter in a saucepan, and then sauted mushrooms in the butter. Added about a tablespoon or two of flour and cooked for 1-2 minutes. Then I added the cream. I added a couple ounces of grated asiago cheese, too. For the pesto, I reduced the parmesan since I had added some asiago to the cream. I salt and peppered the sauce after I had combined the pesto and the cream. Next time, I will add garlic to saute with the mushrooms because I like a more garlicky sauce. In a separate pan, I cooked cubes of chicken breast seasoned with salt, pepper, and Italian seasoning in olive oil. When the chicken was just about cooked, I threw some prosciutto in there as well. I added the chicken and prosciutto to the cream sauce (using a slotted spoon so the sauce woulodn't get too oily) at the end to heat it through again. - 24 Sep 2006 (Review from Allrecipes US | Canada)
my family really enjoys this recipe. i serve it over chicken and tortellini. the only thing i do different is i make a rue w/whole wheat flour w/ a dollop of butter before adding the cream. this thickens it up a bit. i also use almonds instead of pine nuts...for no particular reason except we like almonds. - 01 May 2007 (Review from Allrecipes US | Canada)
this is good, a basic pesto sauce with cream. using a neutral oil will be just as good when making a sauce solely for reheating. if stored in the refrigerator before adding the cream, keeps forever. - 24 Jul 2002 (Review from Allrecipes US | Canada)