Thursday, April 2nd, 2009 | Recipes

Although it is common knowledge that alfredo sauce is the king of the sauces, I will let one be the prince. That sauce is Basil Cream Sauce.  Not quite a pesto sauce due to the cream, the sauce rivals many restaurants in its taste. This recipe comes from AllRecipes.com and is quite good when made following the recipe to the letter. Following the comments, I made a few changes, however, which you’re welcome to try:

Basil Cream Sauce

• 2 cups fresh basil leaves
• 4 cloves garlic, minced (I used 6. It’s good for you!)
• 1/4 cup olive oil
• 1/2 cup grated Parmesan cheese
• salt and pepper to taste
• 1 pint light cream
• 1tbs each flour and butter

I cooked several cloves of garlic in about  a tbs. or so of butter, then made a roux with the same amount of flour. I then added the cream until it simmered. The recipe doesn’t call for a roux, but it gave it a little extra thickness which I liked. If you are opting to use milk instead of the cream, I’d go for it.

Meanwhile, I processed the basil and a couple cloves of garlic in the food processor and slowly poured in the oil until it started to emulsify. You can add pine nuts but I didn’t. Tastes just fine without. I added the cheese and processed for about a minute more.

I poured some of the hot cream mixture to the processor and pulsed until it was combined. Then, I added the basil mix into the rest of the cream on the stove and cooked it another five or so minutes until it was thickened. This is something you need to eat hot, otherwise it will get a little lumpy. It does keep well, and I’ve read that if you refrigerate the basil mix w/out the cream, it will last awhile.

You should make this. Really, just do it. It’s good.