Creamy Pesto
Tags: Italian Sauce/Condiment
Yield: 4
- 1/2 cup raw pine nuts or walnuts
- 1/2 cup Parmesan cheese, freshly grated or 2/3 cup store-bought grated
- 6 ounces fresh basil
- 2 cloves garlic
- 1/2 teaspoon kosher salt, plus more as needed
- 1/2 cup extra-virgin olive oil
- 1/2 cup heavy cream
- Place the pine nuts in a small frying pan over medium heat. Cook, occasionally tossing, until light golden brown, toasted, and fragrant, 3 to 5 minutes. Allow them to cool slightly and place them in the food processor.
- Place half of the basil leaves into a food processor with the pine nuts, parmesan cheese, garlic cloves, and salt. Pulse until the ingredients are finely chopped.
- Use a spatula to scrape down the sides of the food processor then add the remaining basil. Continue to pulse until paste-like consistency forms.
- Remove the lid and slowly pour half in the olive oil and pulse the ingredients together until it's mixed well. Scrape down the sides of the bowl with a spatula.
- With the motor running, slowly pour in 1/2 cup heavy cream and process until smooth and creamy, about 30 seconds. Taste and season with more kosher salt as needed.
- Toss with warm cooked pasta and enjoy!
