Turnersville, NJ—If I had a "signature dish", it would probably be my pesto sauce. But after making it for so many years, I have begun to experiment with the basic ingredients, to create different variations. This creamy alfredo-like sauce is my newest version, and it's really great! I think I like it better than my traditional pesto sauce. This restaurant-quality dish will knock your socks off.
This recipe serves 4.
Preparation
Heat olive oil in a sauce pan, over medium heat, until it blends together.
Add the garlic, and saute until garlic just begins to change color, but before it browns, reducing heat if necessary.
Add white wine, and reduce by a third or so (until all alcohol has evaporated).
Add cream, a pinch or two of salt, and black pepper (both, to taste). Remember that the cheeses are salty, so go light here. You can always add more later. You can optionally blend the cream and other fats together with a hand blender while in the pan, to get a nice, off-white color and blended texture.
When the mixture is starting to bubble a bit, reduce the heat to medium low, and start adding the cheeses, a handful at a time, and stir in gently until melted into the sauce before adding the next handful. Repeat until all cheese is added, and the sauce has a thicker consistency.
Add the basil, and stir in gently until wilted. Serve on hot pasta.
Ingredients
¼ cup (½ stick) unsalted butter
½ cup extra virgin olive oil
3 cloves garlic, coarsely minced
1 pint heavy whipping cream (can use 50% cream and 50% half and half)
¾ cup dry white wine
2 cups chopped fresh basil
2 cups shredded fresh Parmesan Reggiano
1 cup shredded fresh Romano
Salt and freshly ground pepper (to taste)