In my epic quest to use up all the basil we’re growing, I made a cream sauce and froze it a few weeks ago…so most of the recipe is that. But it was excellent over baked salmon filets. I served this some sauteed squash from our CSA, and a cucumber and white bean salad. The sauce was fantastic…glad we have more in the freezer. That said, if you make this, freeze in SMALL portions – a little goes a very long way. This would do well with chicken or roasted veggies as well.
Salmon Filets – I baked them, but you could really prepare them however you like.
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
In a food processor, combine basil and garlic. Begin processing, and pour in olive oil in a thin stream. Process for about 40 seconds, or until mixture begins to emulsify. Add pine nuts and Parmesan, then blend for 1 minute.
Heat cream in a saucepan over low heat until simmering. Pour 1/2 of the hot cream into the processor with basil pesto, and pulse for 20 seconds to incorporate. Pour mixture back into cream, and simmer for 5 minutes, or until thickened.