My basil has been incredible this year – at least the one I keep by my kitchen window. It started from a small pot I got at the supermarket in the spring and since then it’s grown, grown and grown. It’s done significantly better than the basil we’re keeping on a pot inside.
And what better to do with basil than to make creamy pesto? The recipe below is very basic but it works. You may need to use less Parmesan-Romano cheese if you use a high quality one – I just went with a pre-shredded supermarket brand because it’s cheap and easy. I used walnuts, as I already had them, and they’re far cheaper than pine nuts – but, of course, pine nuts are tastier and more traditional.
If you are looking for a vegan version, try this one.
Creamy Pesto Sauce
- 2 cups basil leaves
- 5 garlic cloves, 3 whole and 2 minced
- 3/4 cup grated Parmesan-Romano cheese
- 1/2 cup olive oil plus more for sautéing
- 1/4 cup pine nuts or walnuts
- salt & pepper to taste
- 1/2 cup heavy cream
Using an electric food processor, puree the basil leaves, whole garlic cloves, Parmesan cheese, olive oil, pine nuts and salt and pepper.
Heat the olive oil over medium-low heat in a small saucepan. Add the chopped garlic and sauteé for 30 seconds. Add the pesto sauce and sauteé for another 30 seconds. Add the cream and cook, stirring, for a couple of minutes.