Ingredients
Units
Scale
- 3 cups heavy cream
- 6 cloves garlic
- 12 tbsp chives, chopped (divided)
- 3 tbsp lemon zest
- 6 tbsp lemon juice
- 6 tbsp fennel fronds, chopped (3/8 cup)
- 12 tbsp basil, chopped (3/4 cup)
- 1/2 tsp Calabrian chili flakes
- 1 1/2 tsp salt (adjust to taste)
- 3/4 tsp black pepper
- 1 1/2 cups Romano cheese, finely grated
Instructions
- Process the herbs and aromatics
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In a food processor, add the garlic, 6 tbsp chives, lemon zest, lemon juice, fennel fronds, basil, and Calabrian chili flakes. Pulse until finely chopped and well combined.
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- Remove and set aside
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Carefully remove the herb mixture from the food processor and set it aside in a bowl to maintain the fresh color and texture.
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- Blend the cream and cheese
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Without cleaning the food processor, add the heavy cream and grated Romano cheese. Pulse until the mixture thickens to a smooth, sauce-like consistency.
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- Combine without turning green
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Gently fold the processed cream mixture into the herb blend, ensuring the sauce stays creamy without the herbs turning the sauce green.
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- Season to taste
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Add salt and black pepper, adjusting as needed.
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Notes
Use immediately on your pizza dough, or refrigerate in an airtight container for up to 3 days.
