In article >,
"jmcquown" > wrote:

> Katra wrote:
> > In article >,
> > "jmcquown" > wrote:
> >
> >> jmcquown wrote:
> >>> Katra wrote:
> >>>> In article >,
> >>>> Rusty > wrote:
> >>>>
> >>>>> On Mon, 4 Apr 2005 19:52:40 -0500, "jmcquown"
> >>>>> >
> >>>>> wrote:
> >>>>>
> >>>>>> Anyone have a good recipe for a quick basil cream sauce? I'd
> >>>>>> like
> >>>>>> to serve
> >>>>>> it over pan-fried slices of polenta.
> >>>>>>
> >>>>>> Jill
> >>>>>
> >>>>> This recipe has good reviews on Allrecipes.com.
> >>>>>
> >>>>> http://pasta.allrecipes.com/az/BsilCrmSc.asp
> >>>>>
> >>>>>
> >>>>> Basil Cream Sauce
> >>>>>
> >>>>> INGREDIENTS:
> >>>>> 2 cups fresh basil leaves
> >>>>> 4 cloves garlic, minced
> >>>>> 1/4 cup olive oil
> >>>>> 2 ounces pine nuts
> >>>>> 1/2 cup grated Parmesan cheese
> >>>>> salt and pepper to taste
> >>>>> 1 pint light cream
> >>>>>
> >>>>>
> >>>>> Rusty
> >>>>
> >>>> That sounds like a quick cream Pesto sauce! :-)
> >>>>
> >>>> Kat
> >>>>
> >>> Sans garlic, yes, it does. And it will fit the bill nicely! I'll
> >>> probably even add garlic!
> >>>
> >>> Jill
> >>
> >> OOOPS, how did I miss the garlic already in the ingredients list?
> >> Still,
> >> it's what I was looking for. I've never tried adding cream to a
> >> pesto blend before.
> >>
> >> Jill
> >>
> >>
> >
> > Me neither!
> > It sounds wonderful, but I'd probaby substitute sour cream. :-)
> >
> I want something a little less thick than sour cream and I'm not sure what
> that would do to the taste. Sour cream is not one of my favourite things.
> If I were going that route I'd probably use plain yoghurt, except I don't
> have any Oh, and I'll use walnuts rather than pine nuts.
>
> Jill


Plain yogurt might work for a thinner sauce, but that flavor is even
more tart IMHO than sour cream?

Hmmmmm...... Interesting ideas!

Pecans in place of walnuts. <lol>

--
K.

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