If you have some bottled or homemade pesto in your refrigerator, make this sauce and toss with some pasta. It’s heavenly!
Basil Cream Sauce
1/4 cup white wine
2 cups heavy cream
3 Tablespoons prepared pesto, homemade* or bottled
1-2 cloves minced garlic
Salt and freshly ground pepper to taste
Hot, cooked pasta (great with fettuccine, linguine, angel hair, or spaghetti)
In a saucepan, heat wine over high heat and boil until it’s almost gone. Reduce heat to medium-low; add cream, pesto, and garlic. Simmer until sauce thickens; taste for salt and pepper. Toss with hot pasta. Makes about 1-1/2 cups sauce.
*If you want to make homemade pesto, place 2 cups fresh basil leaves, 4 large cloves garlic, and 1/2 cup pine nuts or walnuts in a food processor. Puree until combined. With machine running, slowing drizzle in 3/4 cup extra virgin olive oil until combined. Stir in 1 cup freshly grated Parmesan cheese.