Creamy basil sauce

    25 min

    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.

    182 people made this

    Serves: 6 

    • 85g fresh basil leaves
    • 4 cloves garlic, finely chopped
    • 4 tablespoons olive oil
    • 60g pine nuts
    • 40g grated Parmesan cheese
    • salt and pepper to taste
    • 475ml single cream

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. In a food processor, combine basil and garlic. Begin processing and pour in olive oil in a thin stream. Process for about 40 seconds or until mixture begins to emulsify. Add pine nuts and Parmesan, then blend for 1 minute.
    2. Heat cream in a saucepan over low heat until simmering. Pour half of the hot cream into the processor with basil pesto and pulse for 20 seconds to incorporate. Pour mixture back into cream and simmer for 5 minutes or until thickened.

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    Reviews in English (145)


    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)