Basil Cream Sauce

In a food processor combine basil and garlic. Begin processing and pour in olive oil in a thin stream. Process for about 40 seconds or until mixture begins to emulsify. Add pine nuts and Parmesan then blend for 1 minute.

Heat cream in a saucepan over low heat until simmering. Pour 1/2 of the hot cream into the processor with basil pesto and pulse for 20 seconds to incorporate. Pour mixture back into cream and simmer for 5 minutes or until thickened.