Recipe by MESSY
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
fresh basil leaves
grated Parmesan cheese
salt and pepper to taste
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.
Waaaaaaaaay too much basil. Ruined my tortellini. Icky
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. this thickens it up a bit. i also use almonds instead of pine nuts...for no particular reason except we like almonds.
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.
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!
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.
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 used the recipe for my wedding entree.
* Percent Daily Values are based on a 2,000 calorie diet.
Basil Cream Sauce
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 253
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make chicken breasts in a creamy dill and caper sauce.
See how to make a classic, creamy sauce with tangy blue cheese.
See how to make a classic vodka and tomato cream sauce with a kick.