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Basil Spinach Pesto and Cream Sauce

by Permanent Posies on March 26, 2012

I made some Basil Spinach Pesto the other day and froze it in baby food jars.  Well, maybe they were artichoke jars….but you get the picture.  Ihave seen it frozen in ice cube trays, which is an awesome idea too.  It doesn’t take much Basil Pesto added to a dish, so I only froze these in 1/4 cup servings.

My goal was Asparagus Lasagna with Basil Pesto Cream Sauce (oh, my, my)…..but you will have to wait for that recipe until later.  Today, I thought I would share the pesto recipe and the cream sauce recipe. 

Basil Spinach Pesto Sauce

Basil Spinach Pesto Cream Sauce
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Recipe type: Sauce
Author: Susan Root Merritt
Ingredients
  • 1 cup Fresh Flat Leaf Parsley
  • 1 cup Fresh Basil
  • 1 cup Fresh Spinach (chopped)
  • 1 cup Pecans (pine nuts)
  • 1/2 cup Parmigiano Reggiano or Pecorrino Romano or Kraft Parmesan
  • 1/4 tsp Salt
  • 1/8 tsp Cayenne Pepper
  • 2 garlic Cloves
  • 1/4 cup Oil
  • 1/4 cup Melted Butter
  • BASIL PESTO CREAM SAUCE
  • 2 tbsp Flour
  • 2 tbsp butter
  • 1 cup milk
  • 1 cup Cream or Half and Half
  • 1/2 block (4 oz.) cream cheese
  • 1 cup Pecorino Romano or Parmigiano Reggiano
  • 1/8 tsp fresh grated nutmeg (if possible)
  • Salt and Pepper
  • 2 pinches Cayenne Pepper
  • 1/4-1/2 cup Basil Spinach Pesto above(depending on your tastes)
Instructions
  1. Toast the pecans in a skillet. In a food processor, chop your pecans and vegetables.
  2. Add in your oil, seasonings and butter. You can use 1/2 cup of oil and no butter, if you prefer.
  3. Also, most people use pine nuts but I live on a pecan orchard…..so I always use pecans in everything. Pine nuts are expensive, thought tasty……but I can’t tell that much difference.
  4. Store extra in the freezer.
  5. Now make your cream sauce by melting the butter and adding the flour to that.
  6. Stir until smooth and add in the milk. Stir until smooth and add in the cream. Let it thicken.
  7. Add the cream cheese and Parmigiano Reggiano (or Peccorino Romano). I actually splurged and used my Parmigiano Reggiano that I purchased in Parma, Italy. Yum!
  8. After it is a good consistency, add the seasonings and the Basil Spinach Pesto.
  9. Stir and serve over warm pasta.
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Basil Pesto Cream Sauce
My plug-in won’t let me make 2 little recipe boxes in the same post.   If you know how, please let me know.  I put them both in the box above but in case it is confusing, here is the second recipe.

BASIL PESTO CREAM SAUCE

2 tbsp Flour
2 tbsp butter
1 cup milk
1 cup Cream or Half and Half
1/2 block (4 oz.) cream cheese
1 cup Pecorino Romano or Parmigiano Reggiano
1/8 tsp fresh grated nutmeg (if possible)
Salt and Pepper
2 pinches Cayenne Pepper
1/4-1/2 cup Basil Spinach Pesto (depending on your tastes)

Make your cream sauce by melting the butter and adding the flour to that.  Stir until smooth and add in the milk.  Stir until smooth and add in the cream.  Let it thicken.  Add the cream cheese and Parmigiano Reggiano (or Peccorino Romano).  I actually splurged and used my Parmigiano Reggiano that I purchased in Parma, Italy.  Yum!
After it is a good consistency, add the seasonings and the Basil Spinach Pesto.  Stir and serve over warm pasta. 

I used several colorful vegetables again and sauteed some ham to go in it.  Seems I must like that combo since that is what I used in the Fettuccini I made for church the other day.  Check that recipe out HERE.

Bow Tie Pasta

Bow Tie Pasta with Basil Spinach Cream Sauce

TUESDAY’S TASTY TIDBITS

Welcome to another week of Tuesday’s Tasty Tidbits. Thank you so much for joining our blog party and I hope you will hop around and check out all the recipes and creative craft ideas.

As always, I am guest blogging at Grocery Shop for Free. Dian and I are old friends…..going on 30 years. I get so many great ideas from her and I encourage you to go over and check out all the “free” things she has found.

PeppersTuesdaysTastyTidbits-1_thumb_

Here are a few rules for the blog party. The link up button is at the bottom of the post.

1. Link up anything that you have created. It doesn’t just have to be a recipe any more. The linky is at the bottom of the page.
2. Make sure you LINK BACK to us somewhere on your post.
3. Hop around and visit at least 4 other bloggers….maybe the ones listed right before or right after you did.
4. Enjoy creating this week.

{ 25 comments… read them below or add one }

Jill@RealFoodForager.com March 26, 2012 at 7:25 PM

Hi,
I shared a recipe for egg drop soup, an article about juicing and a juice recipe and an article with a petition to tell FDA to label GMOs.
Join me in the Detox Challenge!
http://realfoodforager.com/detox-challenge-signup-and-6-stages-of-gaps-intro/

Share any detox posts you have for methods and recipes!
http://realfoodforager.com/detox-challenge-linky/

Thanks for hosting

Your pesto looks delish!

Miz Helen March 26, 2012 at 9:00 PM

Your Basil Spinach Pesto and Cream Sauce looks very very good. I am sharing my Slow Cooker Green Chili Stew this week. Thanks for hosting and have a fun week!
Miz Helen

mjskit March 26, 2012 at 10:04 PM

I love pesto, in fact, I had a pesto pizza tonight, but I’ve never had a pesto cream sauce. Yours looks incredible! Love it! Thanks for hosting!

Halle @ Whole Lifestyle Nutrition March 27, 2012 at 6:31 AM

I LOVE Pesto any way and can’t wait to try this :) Today I am sharing my Parmesan Quinoa Bites. These make for a great snack/appetizer that everyone will love. Have a great Tuesday!

http://wholelifestylenutrition.com/recipes/appetizers-snacks/parmesan-quinoa-bites-holistic-recipe/

Michelle March 27, 2012 at 8:55 AM

I have a serious weakness for creamy sauces. Basil Pesto cream sauce would easily make me weak. And I will wait for your Asparagus Lasagna with Basil Pesto Cream Sauce because it sounds wonderful!

Thanks for hosting!

lisa March 27, 2012 at 9:35 AM

Love, love, love this stuff! I could eat it every week :)

Rill March 27, 2012 at 9:37 AM

Thank you for hosting. I’m a new follower and that pesto looks awesome!!

Jan March 27, 2012 at 10:06 AM

Thanks for hosting … and I like that little bit of suspense … when you gonna share the Asparagus Lasagna with Basil Pesto Cream Sauce ???

BeColorful April 1, 2012 at 11:37 AM

I love a recipe that is simple enough for a non-cook like myself. Thank you. So happy you shared this on this week’s Motivated Monday at BeColorful
pam

Rose :: Fine Craft Guild .com April 2, 2012 at 8:30 AM

Those basil leaves are just good for everything!!! Love them. Just planted 450 Basil plants… :-) I’ll treat you a picture one of these days… of all these mini plants growing…

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