Photo by Alex Lau
This is a little bit like making a ranch dressing and putting it on pizza. Which can’t possibly be a bad thing.
Recipe information
Yield
Makes about 2 cups
Ingredients
2 cups heavy cream
½ cup chopped basil
¼ cup chopped fennel fronds
¼ cup chopped chives
1½ teaspoons finely grated lemon zest
2 tablespoons fresh lemon juice
1 small garlic clove, finely grated
Pinch of crushed red pepper flakes
Kosher salt, freshly ground pepper
Preparation
Purée cream, basil, fennel, chives, lemon zest, lemon juice, garlic, and red pepper flakes in a food processor or with an immersion blender until thick and creamy, 15–30 seconds; season with salt and pepper.
Do ahead: Cream can be made 3 days ahead. Cover and chill.
Recipe notes
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