Basil Cream Sauce
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
6 servings
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Calories
202 kcal
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Course
Condiments
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Cuisine
American
Basil Cream Sauce
Description
Basil Cream Sauce begins with cooking diced shallots in avocado oil until aromatic, followed by the addition of minced garlic for a brief sauté. Heavy cream and flour are then incorporated and cooked down to a thick consistency. Separately, fresh basil, toasted pine nuts, and garlic cloves are pulsed with avocado oil to form a pesto-like blend.
Part of the cream sauce is combined in a blender with the basil mixture to create a smooth, emulsified sauce, then returned to the skillet. Lemon zest, salt, optional red pepper flakes, and black pepper finish the flavor profile. The sauce delivers creamy richness balanced with herbal freshness and a subtle nutty undertone from pine nuts.
This cream sauce pairs well served over various pasta types, with particular enjoyment on tortellini or short pastas. It also complements cheeses such as Parmesan or Asiago, enhancing overall flavor complexity. The texture is velvety with light specks of herbs and nuts dispersed throughout.
As a practical tip, store-bought pesto can be substituted directly into the cream base, adjusting seasoning accordingly. For reheating, gentle simmering in a skillet is preferable to prevent sauce splitting. Avocado oil is chosen here to minimize separation when cooled, though butter can be used as an alternative for flavor.
Ingredients
- 2 tablespoons avocado oil divided
- 1 shallot finely diced
- 3 garlic minced, cloves
- 1 cup heavy cream substitute with coconut cream if vegan
- 1 tablespoon flour substitute with GF flour as needed
- 1 cup basil finely chopped, fresh
- 1 tablespoon pine nuts
- 1 teaspoon lemon zest fresh
- 1 teaspoon salt
- 1 teaspoon red pepper flakes optional
- ½ teaspoon black pepper
Instructions
- Heat avocado oil on a skillet on medium heat. Then, add finely diced shallots and sauté for about 1 minute until it's aromatic. Then, mince and add garlic and sauté for about 30 seconds.
- Then, add heavy cream (or coconut cream) along with flour and allow it to cook down for about 5 minutes until you get a thick creamy sauce that can coat the back of your spoon.
- While the cream sauce is cooking down, basil along with toasted pine nuts and garlic cloves to a heat-proof blender or food processor, and pulse to combine. Add the remaining tablespoon of avocado oil to emulsify this sauce.
- Transfer half a cup of the cream sauce from the skillet to the blender and blend it all up into a smooth consistency. Add this back into the skillet, then add a teaspoon of lemon zest, a teaspoon of salt and red pepper flakes, and half a teaspoon of pepper to finish the sauce. Serve over your favorite pasta!
Notes
- Store-bought pesto can replace fresh basil, pine nuts, and garlic blend by stirring directly into the cream sauce; adjust seasonings and add lemon zest for brightness.
- Avocado oil helps prevent sauce splitting during storage; butter can be used for more flavor but may affect stability.
- Reheat sauce gently in a skillet on low heat to maintain texture; avoid microwaving when possible.
- This sauce pairs well with Parmesan, Pecorino Romano, or Asiago cheeses and is especially good over tortellini or short pasta shapes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Calories | 202kcal | 10% |
| Carbohydrates | 4g | 1% |
| Protein | 2g | 4% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 409mg | 17% |
| Potassium | 82mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 895IU | 18% |
| Vitamin C | 2mg | 2% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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