How to make it

  • Combine the basil, pine nuts, and garlic in a food processor.
  • Process until finely chopped. With the processor running, slowly add the olive oil through the feed tube and process until smooth.
  • Add a ½ cup of parmesan and mix well.
  • If making the pesto ahead of time top it with a layer of olive oil, cover, and chill for up to 3 days.
  • Heat the cream in a heavy saucepan, over a medium flame, bring just to a boil and whisk in the pesto sauce, Season sauce to taste with salt and pepper. Combine the pasta, sauce and remaining ½ cup of parmesan in a large bowl. Toss to coat the pasta evenly and serve.

Reviews & Comments 2

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    " It was excellent "
    krumkake ate it and said...
    Why have I never tried pesto in my alfredo? I most definitely will now...this sounds incredibly delicious and rich, and did I say delicious?
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    " It was excellent "
    lunasea ate it and said...
    A wonderful and delicious classic recipe...I love pesto and it is delicious with so much, including pasta. Thank you so much!
    Was this review helpful? Yes Flag

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