This started as a pizza sauce but ended up on a baguette as an appetizer. After the snacking ended, I spread it on homemade dough, topped it with mozzarella, chicken, red onions and sun dried tomatoes. This cream sauce is also my favorite on a plate of gnocchi.
Pesto Cream Sauce
1/2 cup pine nuts
6 cloves garlic, minced
5 cups fresh basil leaves, packed
1 cup freshly grated Parmesan
kosher salt, to taste
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup heavy cream
4 tablespoons butter
1/2 cup grated Parmesan (additional)
Add pine nuts, garlic, basil leaves, 1 cup Parmesan, and salt and pepper to a food processor or blender. Turn machine on, then drizzle in olive oil while it mixes. Continue blending until combined, adding additional olive oil if needed. Set aside.
Heat cream and butter in a small saucepan over medium-low heat. Stir until beginning to simmer and then add 1/2 cup Parmesan.
Add pesto and stir constantly until combined.