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Pesto Cream Sauce
serves 25
INGREDIENTS
8 cups pistachios
3 vol.oz kosher salt
16 deseeded jalapenos (chopped)
1 cup chopped garlic
8 w.oz de-stemmed fresh basil
1 cup loose packed chopped parsley
4 cups Italian cheese blend
1 cup lemon juice
9 cup water
1 vol.oz coarse black pepper
5 cups olive oil blend
1 cup heavy cream
METHOD
- In a totally dry Robo Coup, grind the pistachios and kosher salt
- Put in large bucket and add jalapenos, garlic, basil, parsley, Italian cheese, lemon juice, water, and black pepper.
- Blend smooth with immersion blender, and slowly add the olive oil blend
- Blend in heavy cream
Preparing the Entree
serves 2
INGREDIENTS
salt and pepper to taste
2 T olive oil
8 oz. shrimp
2 roma tomato, chopped
2 T fresh basil
4 cloves chopped garlic
4 tsp fresh parsley
20 cooked ravioli
Italian cheeses to taste
PROCEDURE
- heat skillet, then add salt, pepper and olive oil
- heat that to a medium temp and add the shrimp
- once shrimp are cooked halfway through, you add Roma tomatoes and fresh basil
- cook that down until tomatoes are hot
- add your fresh chopped garlic and fresh parsley
- cook down and add the pesto cream sauce
- cook that down ( it will start to thicken up )
- add your cooked ravioli (you need to have your ravioli already boiled)
- toss in skillet until the all ingredients mix evenly
- put it on a plate and top with fresh basil and Italian cheeses
