A delightful twist on the classic pesto sauce, this recipe incorporates a hint of creaminess for a rich and satisfying flavor.
Rinse the fresh basil leaves under cold water and pat them dry with a clean towel.
Ensure the basil is completely dry to prevent excess water from diluting the sauce.
In a blender, combine the basil leaves, garlic cloves, and toasted pine nuts.
Pulse the blender in short bursts to avoid overheating the ingredients.
Add the grated Parmesan cheese to the blender and pulse until the mixture is well combined.
Use freshly grated Parmesan for the best flavor.
While blending, slowly drizzle in the olive oil until the mixture reaches a smooth consistency.
Add the oil gradually to control the texture of the sauce.
Stir in the heavy cream to the blended mixture for a creamy texture.
Adjust the amount of cream to achieve your desired level of creaminess.
Taste the sauce and adjust the seasoning with salt and pepper as needed.
A pinch of salt can enhance the flavors of the sauce.
Serve the creamy basil pesto sauce over your favorite pasta or as a condiment for other dishes.
Garnish with a sprinkle of Parmesan cheese and a few fresh basil leaves for presentation.
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