Creamy Basil Pesto

• 1 cup of basil pesto (recipe here)
• 2 tbsp extra virgin olive oil
• ¼ cup heavy cream
• salt and pepper to taste
• 1 pound favorite pasta, cooked

Pesto

• 3 garlic cloves
• ⅓ cup pine nuts
• 2 cups fresh basil leaves
• ½ cup extra virgin olive oil
• ½ cup grated Parmesan cheese
• Salt and pepper to taste

1. Chop garlic and pine nuts in food processor. Pulse a few times.
2. Add the basil and pulse a few more times.
3. Add the olive oil slowly while the food processor is running.
4. Scrape down the sides of the processor, add the grated cheese, pulse again to blend. (A lot of pulsing, I know.)
5. Salt and pepper to taste.

Pasta

1. Heat olive oil over medium heat.
2. Add pesto and mix into the oil. Be sure to stir often as the pesto warms.
3. When the pesto is warmed and just a little bubbly, slowly stream in the heavy cream as you stir. (You can always add more cream it you'd like.)
4. Add some pasta water to thin out the sauce, if needed.
5. Turn down the heat and continue to stir to incorporate the cream and pesto.
6. Salt and pepper to taste.