My pesto sauce is good but....

[HEyHEY]

But I wanna try a pesto cream sauce..I'm not sure how to make it well...any ideas? Your help with marinara was good so I figured I'd ask this

[wryter2000]

1. Maybe this is too easy

Did you try just adding cream? :shrug:

[HEyHEY]

2. yeah

not zippy enough...seems to take away from the taste..I went on the net...alot of complicated recipes
So I was thinking..maybe someone here knows

[Oracle]

5. Saute a little butter with your virgin...

olive oil, add some fresh parsley along with the fresh basil, also use Romano cheese along with the Parmesan cheese, a dash of cream, a sliver of a shallot and a few turn of fresh ground pepper, and you could never add enough garlic!!! (pine nuts obtional.)

And pig out, to this Italians (me) creamy pesto sauce!

[HEyHEY]

6. yeah

That sounds good..thanks

[madmax]

3. Try this link

http://www.google.com/search?sourceid=navclient&ie=UTF-8&oe=UTF-8&q=pesto+cream+sauce

:evilgrin: Who knows, you might get lucky. :hi:

[HEyHEY]

4. yeah thanks

I checked out many of them already...the best looking one required wine..I dislike wine, so I am tippy toeing it

[i have issues]

7. Hi, You've never heard from before...

but I used to be a chef, so here goes...assuming your pesto already contains:
Basil
Garlic
Toasted pine nuts:
Parmegiano Reggiano:
Extra virgin olive oil:
The simplest thing to do would be to put a pint of heavy cream into a saucepan , add your own pesto to taste, and reduce;
But if you wanted to really go crazy good,
-Mince a clove or two of shallots fine,
-saute in butter and olive oil (Tsp. each) until limp and transparent.
-Add 1/2-3/4 Cup white wine, simmer to
reduce by !/2
- add three or four heaping Tsp's of your pesto(or more)
-Simmer for a minute or two
Add a pint of heavy cream and simmer until reduced till the back of a spoon remains coated .Throw in a small handfull of parm at this point, garnish with fresh Basil! Yum!

[madmax]

8. Oooooooooo that sounds so good.

Oh, you guys!!! Now I'm HUNGRY.

[i have issues]

9. Wrote before reading about your aversion to wine...

If alchohol is the issue; it boils off; or substitute a good quality chicken stock; NOT Campells or Progresso- Way too much salt...:)