Yield: 1 1/2 cups
Active Time: 10 minutes Start to Finish: 10 minutes
For this recipe you’ll need:
Turn on a food processor fitted with a metal blade. Drop the garlic cloves in through the top opening, and process until finely minced.
Turn off the processor and add the almonds, cheese, basil and parsley. Process until finely minced.
While the processor is running, add the oil in a steady stream through top opening. Process until incorporated. Season to taste with salt and pepper.
Place the cream in a wide, heavy pan and bring to a boil over medium heat. Gently boil until thickened and reduced by about a third.
Remove from the heat, and whisk in the pesto. Season with salt and pepper to taste.
