Pesto chantilly topping
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Fresh basil -- chopped |
| 1 | tablespoon | Garlic -- finely choped |
| About 3 cloves | ||
| ¼ | cup | Pine nuts or pistachios |
| ⅓ | cup | Parmesan cheese - grated |
| ½ | teaspoon | Salt |
| 1½ | cup | Whipping cream |
Directions
Puree in food processor or chop finely together the basil, garlic, nuts and cheese. Add the salt and blend. Whip the cream until stiff and add the basil mixture, stirring until well-blended. Taste and add more salt if needed. Serve a dollop of the cream on top of poached or steamed baby vegetables. Also nice as a soup garnish or to fill hollowed-out tomatoes. Makes 2 cups. Typos by Brenda Adams <adamsfmle@...> Source: Shepherd's Garden Seeds newsletter Recipe By :
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