This is essentially a pasta sauce for hot pasta or a salad dressing for a pasta salad. It’s also a good dressing in general, and a refreshing change from pesto. The recipe calls for crème fraîche and directions are given to create some, from Julia Child. You could also use yogurt or yogurt with heavy cream, which I think takes the slightly acidic edge off the yogurt.

3/4 c heavy cream
3/4 c sour cream or yogurt
1 c packed fresh herb, such as basil, cilantro, dill, or a combination
1/4 c grated Parmesan, Romano, or Asiago cheese
salt and (white) pepper, to taste

1. Combine cream and sour cream in a bow. Cover and let stand away from direct sunlight for 1 to 2 hours until thickened, though if you are short on time you could just combine them.

2. Transfer to a food processor along with the herb(s) and whizz until the herb is finely chopped and well incorporated. Don’t let the machine run too long or the cream may separate, on its way to becoming butter. Or finely chop the herb(s) and mix into the crème fraîche (thus saving food processor clean-up). Add the grated cheese, salt, and pepper.

3. If using for hot pasta, leave out of the fridge. If using for a pasta salad, refrigerate until chilled some.