Sauce pesto crémeuse

Ingrédients

• 2 cups fresh basil leaves (packed)
• 1/2 cup pine nuts
• 1/2 cup grated pecorino cheese (or parmesan)
• 1 clove garlic (peeled)
• 1 teaspoon lemon zest
• 1/2 cup extra-virgin olive oil
• 3/4 - 1 cup heavy cream
• salt and pepper

Préparation

1. 1

   Set out a food processor. Place the basil leaves, pine nuts, pecorino cheese, garlic clove, and lemon zest in the food processor. Cover and pulse until finely ground.

2. 2

   Then add in the olive oil, ½ teaspoon salt, and ¼ teaspoon ground pepper. Pulse again until a smooth, thick pesto sauce is formed.

3. 3

   Add 3/4 cup heavy cream. Pulse just a few times to incorporate the cream. Add an additional 1/4 cup of heavy cream if needed. However, if the sauce is too thick, you can thin it out with a little water.

4. 4

   Taste, then salt and pepper as needed. Refrigerate until ready to use.