Pesto Cream Sauce

"There are very few things I love more than pesto. Pesto can only really be heightened by the addition of cream. Ohhhh ... cream. I often feel as if I could float through life on a green cloud of pesto cream. The bad news is, on occasion, I really try to! The good news is, pesto cream is really really easy and it's really that good. The BAD news is, it's like a rock solid wall of calorie bomb. By and large, I don't count calories, but there are some foodstuffs which are so calorically dense, it becomes a bit irresponsible on my part not to point it out. This stuff is as good as it as genuinely fattening. Normally, I recommend fat and fat bombs, but ... within reason. The issue that I PERSONALLY have with pesto cream is that I could drink it from a lavish Goblet all day and never grow tired of it. I add raw pesto cream to eggs before I scramble them. I add cooked pesto cream as a sauce to my eggs and frittatas. I LOVE it tossed with pasta or zoodles. I'll serve it as a side sauce with something simple like a chicken breast. Even though I've never actually poured myself a lavish Goblet of pesto cream, it's not for a lack of desire. I think it's the simple fact that a goblet of pesto cream sauce is only one step removed from a pesto cream sauce with BACON and ... I don't think I'm capable of handling that much personal bliss.Portion Control: Recipe makes about 1 cup of sauce, for about 1/4 cup per serving. Any less and it just feels like a tease.Portion Control (part II): This stuff can take over lives...."