This is a wonderful dish from North Western Italy, Pesto. Basil, olive oil, and Pine nuts. Blended together for a coarse blend, not too pureed.
It's not that common an item in Ital-American restos here, but the ones that do have it invariably add cream! Why??!! This makes for a rather disgusting and gloppy mess, IMO. I would rather not have to go to Italy to get this prepared the correct way.
Anyhbody finding the same problem with Pesto?