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Creamy basil sauce served
Rich Parmesan cream sauce speckled with basil

Creamy basil & Parmesan sauce

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
If pesto and creamy Alfredo sauce met, this would be their love child. The cream softens the intensity of the basil, so even those who find pure pesto too strong will enjoy it. The Parmesan acts as a natural flavour enhancer (umami), adding depth to the light cream.
🕒 Prep Time 5 mins
🍳 Cook Time 10 mins
⌛ Total Time 15 mins
🍽️ Servings 4 servings
🔥 Calories 260 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Frying pan
  • Knife for basil
  • Grater

Allergen Information

⚠️ Milk

Instructions

1 ✓

Chop the basil (not too finely, or it blackens), crush the garlic, grate the cheese.

Tip: Have everything to hand.
2 ✓

Melt the butter in the frying pan, and sauté the garlic in it (half a minute).

Tip: Just until fragrant, do not let it colour.
3 ✓

Pour over the cream, and reduce slightly (approx. 3-4 minutes) until it begins to become creamy.

Tip: We thicken by evaporating the water.
4 ✓

Reduce the heat to the lowest setting. Stir in the Parmesan until melted.

Tip: Cheese must not be boiled, or the fat will separate and it will become lumpy.
5 ✓

Remove from the heat, and now stir in the fresh basil.

Tip: Basil is heat sensitive, the residual heat is just enough for it.
6 ✓

Season with salt (carefully, the cheese is salty!), and pepper.

Tip: We use white pepper so the sauce doesn't look 'speckled'.

Recipe FAQ

The cream curdled. Why?
You likely boiled it on too high a flame. Cream should only simmer. A spoonful of cold water and quick stirring sometimes helps.
Can I use dried basil?
Not recommended in this recipe. The essential oils of fresh basil give the freshness; dried tastes more 'hay-like' in cream.

Ingredients

  • 20 g Fresh basil
  • 200 ml Double cream (min. 30%)
  • 20 g Butter
  • 1 clove Garlic
  • 50 g Parmesan cheese
  • 1 pinch Salt
  • 1 pinch White pepper