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I love to use this instead of classic tomato sauce to top pizzas for a really unique twist of flavor.
Yields 3 cups
1 tablespoon Gefen Extra Virgin Olive Oil
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
2 cups heavy cream
1/2 cup chopped fresh (cleaned) basil
1/4 cup chopped fresh (cleaned) chives
1 and 1/2 teaspoons lemon zest and 2 tablespoons fresh lemon juice
1/4 teaspoon Gefen Crushed Red Pepper Flakes
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
In a small saucepan, heat oil over medium heat. Add garlic and cook until softened, about two minutes.
Add cream, basil, chives, lemon zest and juice, red pepper flakes, salt and black pepper. Whisk well.
Remove from heat and puree in a blender until thick and creamy, about 30–60 seconds.
Photography and Styling by Chay Berger
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