Katra wrote:
> 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>
>
>
>> ,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<
>
>
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

I find plain yoghurt to be... plain, not tart. But as long as we're
stretching ideas, why not cream cheese or Neufchatel? LOL And maybe a
splash of white wine?

Jill