Ingredients
Scale
3 cups tightly packed basil leaves
1 cup grated Romano cheese
3.5 cloves of garlic, minced
½ cup EVOO
¼–½ cup heavy cream
1 tsp salt
1 tsp black pepper
1 tsp crushed red pepper
Instructions
- In a food processor, pulsate the basil leaves until finely chopped.
- Add in grated Romano cheese and ¾ of the garlic, pulsate until thoroughly incorporated.
- Slowly add in the olive oil, stopping and scraping the sides of the food processor with a spatula as necessary.
- Heat a skillet over medium high heat, drizzling in olive oil once the pan is warm.
- Once the olive oil is heated, toss the rest of the garlic in, and let simmer until fragrant.
- Add the heavy cream into your pan, and let heat, seasoning with salt, pepper, and crushed red pepper.
- Add in the pesto mixture once it’s warm, tossing in some grated Romano cheese along with it.
- You’ll know the sauce is ready when it starts to thicken and bubble at the top.
- Add the sauce to your favorite kind of pasta, sprinkling with some grated cheese and basil at the end.
- Enjoy!
- Prep Time: 5
- Cook Time: 15
- Category: Sauces
- Cuisine: Italian-American