Description
A rich and velvety creamy garlic basil sauce made with fresh basil, garlic, olive oil, light cream, pine nuts, and Parmesan cheese made with vegetarian rennet such as Cabot Shredded Parmesan or Tillamook Parmesan Cheese. This sauce blends into a smooth and fragrant mixture that pairs perfectly with pasta, chicken, vegetables, seafood, or toasted bread.
Ingredients
2 cups fresh basil leaves
4 cloves garlic, minced
1/4 cup olive oil
1/2 cup grated Parmesan cheese made with vegetarian rennet such as Cabot Shredded Parmesan or Tillamook Parmesan Cheese
2 ounces pine nuts
Salt and pepper to taste
1 pint light cream
Instructions
1. Combine fresh basil leaves and minced garlic in a food processor until lightly broken down
2. Slowly drizzle in olive oil while the processor runs to help the mixture emulsify into a smooth base
3. Add the grated Parmesan cheese made with vegetarian rennet, pine nuts, salt, and pepper, then blend until cohesive
4. Warm the light cream in a saucepan over low heat until it reaches a gentle simmer
5. Pour half of the warmed cream into the food processor and pulse until incorporated with the basil mixture
6. Transfer the basil cream blend back into the saucepan with the remaining cream and stir gently until the sauce thickens into a smooth velvety consistency
Notes
For the best flavor choose bright green basil leaves without dark spots
To enhance the nutty taste lightly warm the pine nuts in a dry pan for a minute before blending
If you prefer a lighter sauce replace part of the cream with whole milk
If the sauce thickens too much add a splash of warm milk or broth to loosen the texture
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Sauce
- Method: Stovetop
- Cuisine: American