Cook time: 10 minutes
Note: If you don't have pesto, you can use regular basil. You'll want to chop it as finely as you can. Also, if just using basil, you'll want to add some salt to this recipe. My pesto is already salted and adds enough salt for my needs.
Note on Parmesan: You need shredded or block Parmesan. The powdery kind won't incorporate very well.
2 C cream
1 C shredded Parmesan cheese
dash black pepper
1-4 Tbsp pesto or one handful basil, chopped up as small as you can get it with a good knife
Pour cream in saucepan. Bring it to the simmering point and let it simmer for about 8 minutes. It will thicken and reduce just a bit. Whisk in Parmesan cheese until it's melted (or mostly melted). Add pepper. Add pesto. Start with 1 Tbsp and taste (try not to drink it up, eh). Different people have different tolerances for basil. I settled at about 2 or 2 1/2 Tbsp since I was serving this to Kip.
Posted by The Tasty Cheapskate: tastycheapskate.blogspot.com