Here is the recipe for the Pesto I made and talked about in this post. Enjoy!
- 1 T. pine nuts
- ¼ cup grated Parmesan cheese
- 1-2 cups firmly packed fresh basil leaves washed and dried
- 2 T. Romano cheese
- 2 T olive oil
- 2 cloves garlic, minced
- ¾ cup heavy whipping cream
- ¼ cup water
- 2 tbs. butter
- ¼ cup prepared pesto sauce
- ¼ tsp. salt
- ½ cup Parmesan cheese shredded
Blend basil, pine nuts, and garlic, while blending add in cheeses and continue blending until it turns slightly gritty in texture. Set Aside.
Take a heavy saucepan, pour water in it and add whipping cream. Heat it heavy over medium heat, only till it turns hot, do not boil. Add pesto sauce, butter, and salt. Now reduce the heat and continuing cooking for another 5 minutes. After the sauce is made, sprinkle in some Parmesan cheese, and stir until it melts. Serve it immediately or refrigerate for storage. Before serving, bring it to room temperature. Do not serve cold. Enjoy!