Pesto Cream

pesto shells

1 cup – Fresh Basil Leaves

½ cup – Grated Parmesan Cheese

½ cup – Pine Nuts

½ cup – Extra Virgin Olive Oil

In a food processor, combine basil leaves, parmesan cheese and pine nuts, pulse until all ingredients come together. Slowly add the olive oil with the food processor on low, stop when you have reached your desired consistency or you have poured in all of the olive oil.

In a heavy bottom sauce pan, combine 1 cup of pesto and 2 cups of whipping cream over medium heat. Allow cream to simmer on low for 5 minutes, remove from the heat and toss with a pasta that is designed to hold on to sauce, such as medium or small shells, and orecchiette. This will ensure you a creamy bite every time.