Servings: 4 Prep: 1 min Cook: 19 mins Total: 20 mins
There are very few things I love more than pesto. Pesto can only really be heightened by the addition of cream. Ohhhh … cream. I often feel as if I could float through life on a green cloud of pesto cream. The bad news is, on occasion, I really try to!
The good news is, pesto cream is really really easy and it’s really that good. The BAD news is, it’s like a rock solid wall of calorie bomb. By and large, I don’t count calories, but there are some foodstuffs which are so calorically dense, it becomes a bit irresponsible on my part not to point it out. This stuff is as good as it as genuinely fattening. Normally, I recommend fat and fat bombs, but … within reason. The issue that I PERSONALLY have with pesto cream is that I could drink it from a lavish Goblet all day and never grow tired of it.
I add raw pesto cream to eggs before I scramble them. I add cooked pesto cream as a sauce to my eggs and frittatas. I LOVE it tossed with pasta or zoodles. I’ll serve it as a side sauce with something simple like a chicken breast. Even though I’ve never actually poured myself a lavish Goblet of pesto cream, it’s not for a lack of desire. I think it’s the simple fact that a goblet of pesto cream sauce is only one step removed from a pesto cream sauce with BACON and … I don’t think I’m capable of handling that much personal bliss.
Portion Control: Recipe makes about 1 cup of sauce, for about 1/4 cup per serving. Any less and it just feels like a tease.
Portion Control (part II): This stuff can take over lives.
Pesto Cream SaucePrint Rate
- 2/3 cup basil pesto
- 1 1/3 cup cream heavy whipping
- salt and fresh cracked pepper to taste
- Add the two ingredients to a pan and heat over medium heat.
- Once it simmers, turn to low heat and let it continue to simmer, reduce and thicken. You can make it quicker by cooking over high heat, but you need to watch it and stir it.
- When it's thick and gloopy, season to taste and then grab your lavish Goblet and dance a little jig! (Serve it)
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