Basil Cream Pesto
2 cups heavy cream
2 tablespoons basil pesto (fresh or store-bought)
½ cup dry white wine
Pinch of kosher salt and pepper
In a small saucepan over medium, cook the white wine until the liquid appears to be reduced by half; stir in cream, salt and pepper and continue cooking over medium heat until reduced to a sauce-like consistency. When ready, sauce should be thick enough to coat the back of a spoon.
To retain its color, whisk in the basil pesto just before serving. Refrigerate for up to one day; reheat before serving. Excellent with seafood and chicken, like our Perfectly Seared Sea Scallops, especially when served with our Caramelized Red Onions.