Basil Cream Sauce

Course: Sauce

Cuisine: American

Diet: Vegetarian

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: servings

Calories: 202kcal

Delicious basil cream sauce offers both fresh and creamy flavors and is a great complement to any pasta! Plus, it comes together in just 15 minutes!

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!

To substitute store-bought pesto, use 1/2 cup in place of the basil, pine nuts, garlic, and oil blend, skipping the blender step. Stir it directly into the cream sauce, adjust the seasoning, and add a touch of lemon zest for a fresh, balanced flavor.
You can also add other herbs while making the cream sauce or substitute the avocado oil with butter - I find that using a neutral oil like avocado oil helps avoid splitting when stored in the fridge.
To reheat the recipe, simple simmer on low heat in a skillet. I recommend not reheating in a microwave if you can avoid it!
This cream sauce pairs really well with a number of cheeses - Parmesan, Pecorino Romano, and Asiago are all great pairings. It can also be served over a number of pasta dishes, but my favorite is to serve it with tortellini and short pastas!