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Basil Cream Sauce

Basil Cream Sauce


"After a mad search on the net for a recipe for this sauce I had to create my own. This can be reheated in the microwave without the usual cream sauce defects. I just love the light green color and how well it displays over tri color or regular pasta, salmon and grilled chicken. I have been putting this on everything."
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25 m servings 285 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 285 kcal
  • 14%
  • Fat:
  • 28.2 g
  • 43%
  • Carbs:
  • 3.8g
  • 1%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 117 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. In a food processor, combine basil and garlic. Begin processing, and pour in olive oil in a thin stream. Process for about 40 seconds, or until mixture begins to emulsify. Add pine nuts and Parmesan, then blend for 1 minute.
  2. Heat cream in a saucepan over low heat until simmering. Pour 1/2 of the hot cream into the processor with basil pesto, and pulse for 20 seconds to incorporate. Pour mixture back into cream, and simmer for 5 minutes, or until thickened.

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Read all reviews 139
  1. 180 Ratings

Most helpful positive review

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 adde...

Most helpful critical review

Waaaaaaaaay too much basil. Ruined my tortellini. Icky

Most helpful
Most positive
Least positive

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 adde...

my family really enjoys this recipe. i serve it over chicken and tortellini. the only thing i do different is i make a rue w/whole wheat flour w/ a dollop of butter before adding the cream. t...

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 fore...

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 sauc...

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 ...

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

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 u...

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,...

Yum! Oh my goodness, soo delicious! I used almonds instead of pine nuts and half and half instead of cream. I mixed the remaining half of the liquid in the pan with a bit of flour and cream c...

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