Parmesan-Basil Cream Sauce - Great Chefs

Recipe Ingredients

1/2 cup	118ml	Puree - basil **
2 cups	474ml	Cream - heavy
2 tablespoons	30ml	Cheese - parmesan, grated
		Salt - (to taste)
		Pepper - (to taste)

Recipe Instructions

** In a blender, add fresh basil to 1 tablespoon of white wine.

Reduce basil puree by one-half. Add cream, reduce to a smooth consistency, and remove from heat. Add Parmesan cheese, salt and white pepper. Strain and reserve. (Sauce should be of a medium consistency.)

Source:
Great Chefs of San Francisco, Avon Books, 1984 Chef: Jacky Robert, Ernie's, San Francisco, CA

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