Reviewed: Oct. 2, 2006

My family LOVED this sauce! Personaly, I thought it was a bit mild and will probably add a bit more garlic next time. It was great for the kids though. I served it the 2nd time as left-overs and used cheese tortallini. It does warm up very nicely. I can't wait to add mushrooms, sun dried tomatoes and chicken next time.

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chillmama

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Reviewed: Oct. 2, 2006

excellent recipe!!! :)

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Nikki

Cooking Level: Expert

Home Town: Windsor, Virginia, USA

Living In: Renton, Washington, USA

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Reviewed: Sep. 24, 2006

Good! I did make some modifications. I melted some butter in a saucepan, and then sauted mushrooms in the butter. Added about a tablespoon or two of flour and cooked for 1-2 minutes. Then I added the cream. I added a couple ounces of grated asiago cheese, too. For the pesto, I reduced the parmesan since I had added some asiago to the cream. I salt and peppered the sauce after I had combined the pesto and the cream. Next time, I will add garlic to saute with the mushrooms because I like a more garlicky sauce. In a separate pan, I cooked cubes of chicken breast seasoned with salt, pepper, and Italian seasoning in olive oil. When the chicken was just about cooked, I threw some prosciutto in there as well. I added the chicken and prosciutto to the cream sauce (using a slotted spoon so the sauce woulodn't get too oily) at the end to heat it through again.

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Elly

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Reviewed: Sep. 20, 2006

Amazing!!! So quick and easy.

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Rachel

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Reviewed: Sep. 1, 2006

Excellent recipe! I found my new pesto sauce!

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ms. lady

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Reviewed: Aug. 16, 2006

Made this for supper tonight and served it over chicken and rotini. I followed the recipe to a T and it came out perfect. Even my picky husband liked it! Thanks for a great recipe!

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SPACEFEVER

Cooking Level: Intermediate

Home Town: Sioux Center, Iowa, USA

Living In: Ashland, Nebraska, USA

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Reviewed: Jul. 28, 2006

This recipe is now one of my family's favorites!

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AMANDAHURD

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Reviewed: Jul. 11, 2006

Amazing! Before the last step, (heat & thicken) I sauteed shallots and baby portabellas in a tbsp. of butter and poured the cream sauce into the pan to heat & mix. I also used only a tbsp. of olive oil & half and half.

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MADAMEH

Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA

Living In: Asheville, North Carolina, USA

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Reviewed: Jul. 6, 2006

I looked at many recipes before I settled on this one. This recipe is quick, easy, delicious, and uses many common household ingredients. I did make made a few changes to the recipe. To the sauce, I added extra garlic and used half parmesean and half romano cheese. I also used heavy whipping cream because that's what I had at home, but will probably use 1/2 and 1/2 next time to make it a little healthier. I used farfalle pasta and added boiled chicken, then poured the sauce over it all, tossed it, and enjoyed. Everyone loved it. Will definitely make again!

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ILove2Cook

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Reviewed: Nov. 24, 2005

We thought this was ok but not great. We served over pasta and with salmon. I liked it with the salmon although my husband didn't think it 'matched' quite right.

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CANRUNGREEN

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Reviewed: Nov. 23, 2005

This recipe is fabulous and just what I was looking for. Perfect over pasta with fresh chopped tomatoes on top.

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Heidi

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Reviewed: Oct. 27, 2005

Yum!! My husband ate so much he had lie to down afterwards. :)

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KYRAROSE3

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Reviewed: Oct. 24, 2005

Great sauce! I blanched it beforehand to retain it's verdant color. However, I found the sauce to be too thick, so I added some water. That seemed to do the trick. Next time, I will substitue with whole milk instead to thin it out. I would definitely make this again!

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HeyJan

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Reviewed: Aug. 10, 2005

Very good! I couldn't find pine nuts in my local grocery store so I used ready-made pesto and heavy cream and it turned out great but seemed to be missing something. We tossed the sauce with tri-color pasta and shrimp and it was very excellent!

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BERNZOMATIC

Cooking Level: Expert

Home Town: Ringgold, Virginia, USA

Living In: Milton, North Carolina, USA

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Reviewed: Jul. 28, 2005

Simple and delicious. Will make you wish you grew even more basil. Big hit with the whole family. Thank you for this wonderful recipe!

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NEERONDOGS

Cooking Level: Intermediate

Home Town: New York, New York, USA

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Reviewed: Jun. 4, 2005

Really tasty, but it came out rather thinner at the end than I would have liked. Added a flour/butter "clay" to the pot, still simmering, to improve consistency.

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STEPHMIT

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Reviewed: May 4, 2005

simply delicous! I don't love a lot of garlic, so i cut back on that and added more pine nuts. My husband and guests loved it!

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DAISYOHHH

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Reviewed: Apr. 18, 2005

I haven't received feedback from my family yet, but I love this sauce. I used farfalle pasta. The recipe provides enough flexibility to add other good things, such as chicken, shrimp, tomatoes, mushrooms, etc. I ate my first bowl without adding anything and it was "just right." Then, I put an 8 ounce chicken breast in the microwave and tasted a few bites with chicken. Wow. Even better, it was. I recommend that you wait until the sauce is almost done before adding salt and pepper. You probably won't need much seasoning. It looks like I need to get ready to grow basil again this year. I can see that I'll be having this recipe again and again!

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CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Jan. 5, 2005

Very nice sauce. I made the pesto the night before so the flavors could develop. Used a couple more cloves of garlic as we love it. My hubby liked this better than just pesto on the rigatoni I made.

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