Pesto Cream Sauce

People.

I'm not joking on this one.

Go whip up some angel hair pasta.

And pour this sauce over it.

You'll just die.

Figuratively.  And literally, if you eat too much of it.

It's rich, and a little goes a long way (I don't say that about too many things, so tread lightly).

You start with cream, and then you heat it just below the boiling point (little tiny bubbles will form around the edges when you're at that point).

Remove it from the heat, and stir in the pesto and parm.

You'll need Parmesan cheese that you actually grated yourself - it will melt a million times better and smoother.

It's so worth the forty million calories it contains.

Go forth.

Eat pesto cream sauce.

So here's how I cut the richness - I toss my pasta with some marinara

and then ladle the pesto sauce over only half of the pasta.

My brother used it as a dipping sauce for his bread, and he highly recommends eating it that way.

Whatever you want to put it in, just put it on something.

It's ridiculous.  Make this today, because it's Tuesday.

Pesto Cream Sauce
Inspired by Bella Notte's fabulous Pesto Alfredo sauce


1 cup heavy cream
1 cup half-and-half
3/4 cup pesto
1 cup fresh grated Parmesan

Heat the cream and half-and-half in a sauce pan over medium heat until it almost boils.  You're just below the boiling point when little tiny bubbles form around the edges.  Remove from the heat and stir in the pesto and cheese.  Stir until the cheese melts and the sauce thickens.  Serve over hot cooked pasta immediately.