Description
A rich and flavorful Basil Cream Sauce that combines fresh basil, toasted pine nuts, and a creamy base to create a luscious pasta topping. This recipe uses simple ingredients and a straightforward stovetop method to deliver a smooth, aromatic sauce perfect for elevating any pasta dish.
Ingredients
Base Ingredients
- 2 tablespoons avocado oil (divided)
- 1 shallot (finely diced)
- 3 garlic cloves (minced)
Sauce Ingredients
- 1 cup heavy cream (substitute with coconut cream if vegan)
- 1 tablespoon flour (substitute with gluten-free flour as needed)
Herbs and Seasonings
- 1 cup fresh basil (finely chopped)
- 1 tablespoon pine nuts
- 1 teaspoon fresh lemon zest
- 1 teaspoon salt
- 1 teaspoon red pepper flakes (optional)
- ½ teaspoon black pepper
Instructions
- Sauté Shallots and Garlic: Heat 1 tablespoon of avocado oil in a skillet over medium heat. Add the finely diced shallots and sauté for about 1 minute until they become aromatic. Then add the minced garlic and cook for an additional 30 seconds to release its fragrance.
- Cook Cream and Flour: Into the skillet, pour the heavy cream (or coconut cream) and sprinkle in the flour. Stir continuously and allow the mixture to cook down for approximately 5 minutes or until the sauce thickens enough to coat the back of a spoon.
- Prepare Basil Mixture: While the sauce thickens, place the fresh basil, toasted pine nuts, and garlic cloves into a heat-proof blender or food processor. Add the remaining 1 tablespoon of avocado oil and pulse the mixture until emulsified and combined.
- Blend and Combine Sauce: Scoop half a cup of the creamy sauce into the blender with the basil mixture and blend until smooth. Pour this blended sauce back into the skillet with the remaining cream sauce.
- Season and Finish: Stir in the fresh lemon zest, salt, red pepper flakes (if using), and black pepper into the skillet. Mix thoroughly to finish the sauce. Serve hot over your favorite pasta.
Notes
- For a vegan version, substitute heavy cream with coconut cream and use gluten-free flour if needed for thickening.
- Toast pine nuts before adding them to enhance their flavor.
- If a milder sauce is preferred, omit the red pepper flakes.
- The sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid curdling.
