Lemon-Butter Pesto Cream Sauce
"This was a tasty spur-of-the-moment creation. The sauce is sort of a hybrid between lemon-butter and carbonara. I ate it served on pasta with chicken, mushrooms, and broccoli, but it can go with any white pasta dish.
Also, when I create dishes, I have a habit of eyeballing the amounts of ingredients, so the measurements are approximate."
- Ready In:
- 21mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 400 ml cream
- 8 tablespoons butter
- 2 tablespoons olive oil
- 1⁄3 cup lemon juice
- 1⁄4 cup white wine
- 5 minced garlic cloves
- 1⁄4 of a white onion, minced
- 1⁄2 cup grated parmesan cheese or 1/2 cup romano cheese
- 2 -3 tablespoons strong pesto sauce
- salt and black pepper
- 4 -6 slices bacon
directions
- Fry the bacon, drain, and set aside.
- Put the butter, olive oil, garlic and onion in the sauce pan, and simmer until fragrant.
- Add lemon juice, wine, and cream, and sir until smooth on low heat.
- Cut or tear bacon into small pieces, and add to the pan.
- Simmer for about 5 minute to boil off the alcohol from the wine and blend the flavors.
- Stir in grated cheese and pesto until smooth.
- Taste, and add salt and pepper to taste.
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RECIPE SUBMITTED BY
I'm an American English teacher living and working in Japan. The fast food here is not so great, so I spend a lot of time cooking and trying new recipes.
I grew up in an Italian-American household, so I'm used to good Italian home cooking. I learned a lot from my family, but also use cookbooks regularly. I mostly cook Italian and Asian-fusion dishes, Irish soups, and some traditional Japanese dishes. I love having so many fresh Asian ingredients readily available, but I miss the shelves of an American supermarket just as much!
I love being a teacher, and my other hobbies include photography, knit & crochet, and playing guitar & singing.
