"ImStillMags" > wrote in message
...
> On Saturday, June 28, 2014 7:41:43 AM UTC-7, Gus Overton wrote:
>> I bought some Pesto... classico
>> But it's not creamy, like the restaurant's... What is the secret
>> ingredient to make it creamy?
>
> Gus, we made our own pesto in my restaurant. In order to make a
> pesto cream sauce you warm cream in a pan and add a couple dollops of
> pesto and whisk. Then toss with pasta.
>
> Make your own pesto. It's not hard and it is light years better than
> anything that comes in a jar.



Recommendations on making cream... I'm new to this... milk and basil?
I do have a whisk, came with the juicer.

How much, portions? Can I add cheese?