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Basil Cream Sauce Recipe

Recipe by Pedro M. A. Neves

This silky basil cream sauce is a classic Italian condiment that transforms simple pasta, grilled vegetables, or delicate proteins into restaurant-quality dishes. Built on a foundation of fresh basil, heavy cream, and quality butter, it delivers herbaceous brightness with luxurious richness. Perfect for elevating weeknight dinners with minimal effort.

Ingredients

• 60 ml heavy cream (1/4 cup)
• 45 g unsalted butter (3 tablespoons)
• 30 g fresh basil leaves, loosely packed (1 oz)
• 2 cloves garlic, minced
• 60 ml dry white wine (1/4 cup)
• 30 g grated Parmigiano-Reggiano cheese (1/4 cup)
• 1 small shallot, minced
• Sea salt, to taste
• Black pepper, to taste
• Pinch of nutmeg

Instructions

1. Mince the shallot and garlic finely, keeping them separate. Tear the basil leaves by hand into bite-sized pieces, avoiding bruising them with a knife.

2. Melt 15 g of butter in a shallow saucepan over medium heat until foaming subsides.

3. Add the minced shallot and cook for 2 minutes, stirring occasionally, until softened and fragrant but not browned.

4. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.

5. Pour in the white wine and simmer for 2-3 minutes to reduce by half and allow alcohol to cook off.

6. Reduce heat to low and pour in the heavy cream, stirring gently. Add the remaining 30 g of butter in small pieces.

7. Remove from heat and fold in the torn basil leaves and grated Parmigiano-Reggiano until the basil wilts slightly and cheese melts throughout.

8. Season with sea salt, black pepper, and a small pinch of nutmeg. Taste and adjust seasoning as needed.

Substitutions

• Use mascarpone or crème fraîche in place of heavy cream for a tangier profile
• Substitute tarragon or chervil for half the basil for a different herbaceous note
• Replace Parmigiano-Reggiano with Pecorino Romano for a sharper, more assertive cheese flavor
• Use vegetable or light chicken stock instead of white wine for an alcohol-free version

Tips

• Add basil at the very end after removing from heat to preserve its bright green color and fresh flavor—overcooking will turn it dark and bitter
• This sauce is best used immediately; if it must sit, keep it warm over very low heat and stir occasionally to prevent the cream from separating
• For a lighter version, substitute half the cream with whole milk, though the sauce will be less rich and silky
• Always tear basil by hand rather than cutting with a knife to minimize bruising and oxidation

Basil cream sauce evolved from the Ligurian region of Italy, where basil has been cultivated since the Middle Ages. While pesto is the region's most famous basil preparation, cream-based versions became popular in Northern Italian cuisine, particularly in Piedmont, where butter and cream feature prominently in traditional cooking.

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