LOU'S PESTO CREAM SAUCE

Steps:

• Crush garlic, lemon zest, salt, pistachios, and pine nuts to a smooth, thick paste with a mortar and pestal.
• Transfer to a blender and add 1/2 cup olive oil.
• Blend until very smooth.
• Add basil leaves in batches, stopping the machine and pushing the leaves down from time to time until a smooth paste is achieved.
• Transfer to a sauce pan.
• Add 2/3 cup of water to the blender and pulse/clean to get the rest of the paste, scrapping down the sides.
• Pour water into sauce pan with basil paste.
• Heat, stirring to combine.
• When heated through, stir in cream and cook until sauce has thickened a bit.
• Remove from heat and stir in cheese.
• Serve over rough pasta such as Rusticane-Pasta or Lanterne-Pasta.