Basil Cream Sauce

Ingredients

• 2 cups fresh basil leaves
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 2 ounces pine nuts
• 1/2 cup grated Parmesan cheese
• salt and pepper to taste
• 1 pint light cream

Directions

• 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 1/2 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.