This is the second time I've made this recipe. The first time, I followed the recipe exactly and thought it was way too oily, way too salty, and didn't have NEARLY enough basil flavor...and don't even get me started on the almost 45 grams of fat per serving!!
So this time, I omitted all of the butter, used regular half and half instead of heavy cream, cut the parmesan to 1/2 cup, upped the pesto to 2/3 cup, and added about 2 tablespoons of dried basil (I would have loved to use fresh basil, but didn't have any :( - if using fresh, you should use 1/3 cup). This brought the fat down to a mere 13 grams of fat per serving. That's something I can handle!! Others had mentioned the sauce being too thing when using half and half, but mine was REALLY thick! The key may be to simmer it a bit longer on medium-low heat. Still needs more basil in my opinion, but I think using fresh as opposed to dried would do the trick!!
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This is the second time I've made this recipe. The first time, I followed the recipe exactly...