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> Walnut Pesto Cream Sauce |
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| Walnut Pesto Cream Sauce |
| Yield: 1 qt. |
| Ingredients |
Amounts |
| Italian parsley
leaves |
2 cup |
| Garlic, minced, sauteed |
1/2 Tbsp. |
| Salt |
1 Tbsp. |
| Walnuts, toasted |
1 1/2 cup |
| Pine nuts, toasted |
1 cup |
| Heavy cream |
1 cup |
| Chicken stock, hot |
12 oz. |
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| Method |
- In a food processor, chop the first five ingredients until
very fine.
- Add the cream and blend all ingredients quickly until
a smooth consistency is achieved. Adjust the consistency
with hot chicken stock, if necessary.
- For service, toss cooked pasta with soft butter and walnut
sauce.
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