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Pesto Cream Sauce

[vc_row][vc_column width=”1/3″][vc_custom_heading text=”Ingredients” font_container=”tag:h2|text_align:left|color:%232d2e83″ google_fonts=”font_family:Quicksand%3A300%2Cregular%2C700|font_style:700%20bold%20regular%3A700%3Anormal” responsive_js_composer_custom_id=”responsive_js_composer_custom_css_41302624″][/vc_column][vc_column width=”2/3″][vc_row_inner content_placement=”middle” responsive_js_composer_custom_id=”responsive_js_composer_custom_css_229331529″][vc_column_inner][vc_column_text responsive_js_composer_custom_id=”responsive_js_composer_custom_css_9169105″]1 clove of garlic

¼ cup toasted pine nuts

1 cup packed parsley leaves

½ cup packed basil leaves

½ cup thyme leaves

¼ cup olive oil

½ cup whole milk

½ cup heavy cream

½ cup grated Parmesan[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][vc_column][vc_separator align=”align_left” responsive_js_composer_custom_id=”responsive_js_composer_custom_css_2023248393″ css=”.vc_custom_1594978834234{padding-top: 30px !important;padding-bottom: 30px !important;}”][/vc_column][/vc_row][vc_row][vc_column width=”1/3″][vc_custom_heading text=”Method” font_container=”tag:h2|text_align:left|color:%232d2e83″ google_fonts=”font_family:Quicksand%3A300%2Cregular%2C700|font_style:700%20bold%20regular%3A700%3Anormal” responsive_js_composer_custom_id=”responsive_js_composer_custom_css_1079093923″][/vc_column][vc_column width=”2/3″][vc_row_inner content_placement=”middle” responsive_js_composer_custom_id=”responsive_js_composer_custom_css_1094699376″ css=”.vc_custom_1594982283399{padding-bottom: 30px !important;}”][vc_column_inner width=”1/6″][vc_single_image image=”215″ responsive_js_composer_custom_id=”responsive_js_composer_custom_css_1296983289″][/vc_column_inner][vc_column_inner width=”5/6″][vc_column_text responsive_js_composer_custom_id=”responsive_js_composer_custom_css_640038419″]In a food processor, chop the garlic and pine nuts.  Add parsley, basil and thyme and when combined, slowly add the olive oil while the food processor is running.  Add salt and pepper to taste and set aside.[/vc_column_text][/vc_column_inner][/vc_row_inner][vc_row_inner content_placement=”middle” responsive_js_composer_custom_id=”responsive_js_composer_custom_css_834424608″ css=”.vc_custom_1594982290186{padding-bottom: 30px !important;}”][vc_column_inner width=”1/6″][vc_single_image image=”216″ responsive_js_composer_custom_id=”responsive_js_composer_custom_css_1740737960″][/vc_column_inner][vc_column_inner width=”5/6″][vc_column_text responsive_js_composer_custom_id=”responsive_js_composer_custom_css_2021457933″]

 

Meanwhile, in a saucepan, heat milk and cream.  Bring mixture to a slight boil, lower the heat and blend in the cheese until well incorporated.  Let sauce cool before adding the pesto and combining well.  Pour into a 0.5L whip cream dispenser and screw in 1 cream charger and shake vigorously — then refrigerate.

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