Pesto Cream Sauce

This is the pesto sauce for the eggs benedict. I didn't think eggs benedict could get any better.....boy was I wrong!! Yield is a guess...we doubled the recipe in class.

• Ready In: 15 mins
• Yields: 2 cups

Ingredients

• 1  cup fresh basil
• 1⁄4 cup pine nuts, toasted
• 1  cup olive oil
• 1  cup parmesan cheese, grated
• 3  garlic cloves
• 1  cup heavy cream

Directions

1. Combine all dry ingredients in a food processor or blender and blend.
2. Slowly add the cream and oil while blending.
3. Warm gently on the stove top in a medium heavy saucepan.
4. Pour over eggs and ham!