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
Need to make a substitution?
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.