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Spinach Basil Pesto Cream Sauce Recipe

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This recipe for Spinach Basil Pesto Cream Sauce, by , is from Home Cooking At Its Finest, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jennie Wong

Category:
Category:

Ingredients:  
Ingredients:  
Pesto:
cup olive oil
4 cups spinach
2 cups fresh basil (or cup dried basil)
2 cloves of garlic (or tsp of garlic powder, or 1 tsp of minced garlic)
2 tbsp of lemon juice (optional: I normally don't put it in)
parmesan cheese
tsp of salt
tsp black pepper

Pesto cream:
cup heavy whipping cream
cup water
2 tbsp butter
cup prepared pesto sauce
⅛ tsp garlic powder (optional: I normally don't put it in)
tsp salt
cup parmesan cheese (approximately, I normally put in more)



Directions:
Directions:
Pesto:
1. Place the olive oil, spinach, basil, garlic, garlic, lemon juice, parmesan cheese, salt, and pepper in a food processor or blender. Turn on the machine and blend for 30 seconds. Stop and scrape with a spatula and blend again until smooth. Taste and add more salt and pepper, if necessary.

2. Serve with pasta, veggies, chicken, fish, as a spread, etc. Store the pesto in a jar or container in the fridge for up to 2 weeks. This pesto also freezes well.

Pesto cream:
Heat heavy whipping cream and water in a small, heavy saucepan over medium heat until hot but not boiling.
Add butter, pesto sauce, garlic powder and salt. Reduce heat and continue to cook about 5 more minutes over low heat.
Stir in 1/2 cup parmesan cheese until melted.

Preparation Time:
Preparation Time:
5 minutes

 

 

 

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