Reviewed: Oct. 2, 2004

Very good recipe. I blanched the basil first by submerging it in boiling water for 15 seconds, then plunging it into ice water, then draining. This helps to maintain the green color. I'm using it tonight on top of butternut squash. Thanks!

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Becca H.

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Los Angeles, California, USA

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Reviewed: Aug. 3, 2004

I made a few modifications to this sauce; I doubled the garlic and added crushed red pepper and 8 ounces of fresh roasted (and peeled) green chile. The fresh green chile might be difficult to find (the canned stuff is better than nothing, I guess)- it's a staple in New Mexico but rarely anywhere else. I believe the Anaheim green chile is the next closest thing. I served it over cheese & spinach tortellini with sliced-up grilled chicken from the night before. It was a definite hit - I'll be making it again soon. Thanks!

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thatlldo4rio

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Aug. 1, 2004

I followed the recipe exactly and found this sauce to be wonderful! Easy to make and very tasty. We tossed it with pasta and shrimp ~ yummy! We will definitely be making this recipe again. Thanks for creating it! (I love this website).

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MISSLIZA

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Reviewed: Mar. 4, 2004

A great basic pesto recipe (which can be modified to your taste) with cream. I add some heavy cream (for flavour) and top up the rest with milk, to make it a little healthier. It's very rich!

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AIINGEL

Cooking Level: Expert

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Reviewed: Nov. 5, 2003

IT WAS GREAT!!! I loved it, very very good. I will use this one over and over again!!!

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9000MICHELLE

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Reviewed: Oct. 22, 2003

This is an excellent recipe!! I find that using Romano cheese instead of Parm. works awsome!! I also love to throw a couple more cloves of garlic gives it an extra bite!

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SLICK 50

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Reviewed: Aug. 21, 2003

The sauce had a nice smooth consistency and basil has such a lovely flavor, but I think this is a better starter sauce. . . it was a bit bland for my taste. will reavulate once i perfect recipe.

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ESSIELTTE

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Reviewed: Jun. 5, 2003

I was really looking forward to this dish.Unfortunately I was very disappointed.In my opinion the sauce had a foul taste as well as a foul odor.My husband who eats everything said he did'nt think it had any flavor--will not make this again.

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tuhand

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Reviewed: May 22, 2003

This was great! My husband can't have tomatoes so I'm always looking for different sauces to use with pasta. I made stuffed pasta shells the other night and made this sauce for him and a marinara sauce for everyone else. When they tasted his, everyone wanted some of the basil cream sauce! Thanks Ayanna!

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Fair Faye

Cooking Level: Intermediate

Home Town: Santa Barbara, California, USA

Living In: Goleta, California, USA

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Reviewed: Apr. 16, 2003

Good...reminded me of a creamy pesto sauce. It makes a LOT!

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BIANKAT

Cooking Level: Expert

Home Town: Redondo Beach, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Jan. 24, 2003

Good recipe to add to. I made a few additions- sauteed mushrooms, diced tomatoes, cubed chicken, and a little tomato sauce. I poured it over fettuccini. I was so pleased with the results, I used the recipe for my wedding entree.

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sjk

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Reviewed: Dec. 31, 2002

GOOD JOB CREATING THIS SAUCE...IT IS FABULOUS!!!I SERVED THIS OVER CHICKEN AND PASTA WITH GUESTS AND WE ABSOLUTELY LOVED IT!!!

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RUTH'S CRAVINGS

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Reviewed: Jul. 24, 2002

this is good, a basic pesto sauce with cream. using a neutral oil will be just as good when making a sauce solely for reheating. if stored in the refrigerator before adding the cream, keeps forever.

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