Description
This Pesto Cream Sauce combines the fresh flavors of basil pesto with the rich creaminess of heavy cream and Parmesan, creating a versatile sauce perfect for pasta, chicken, seafood, or vegetables. Quick to prepare in just 20 minutes, it’s an easy way to bring restaurant-quality taste to your home kitchen.
Ingredients
Scale
- 2 tablespoons olive oil (or butter)
- 3 cloves garlic, minced
- 1 cup heavy cream (or half-and-half)
- 1/2 cup basil pesto (store-bought or homemade)
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Optional: 1/4 teaspoon red pepper flakes
Instructions
- Heat the Pan: Warm olive oil or butter in a medium saucepan over medium heat.
- Sauté the Garlic: Add minced garlic and cook for about 1 minute until fragrant, stirring constantly.
- Add the Cream: Slowly pour in the heavy cream while stirring continuously. Heat gently without boiling.
- Stir in the Pesto: Mix in the basil pesto, stirring well to combine with the cream.
- Add Parmesan: Gradually add the Parmesan cheese, stirring until melted and the sauce thickens.
- Season: Taste and add salt, pepper, and optional red pepper flakes as desired. Simmer for 2-3 minutes to blend flavors.
- Serve: Toss with pasta, spoon over chicken or seafood, or serve as a dip for bread.
Notes
For a lighter version, use half-and-half instead of heavy cream. You can also substitute spinach or arugula pesto for a twist. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently and add a splash of milk if the sauce thickens too much.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving (about 1/2 cup)
- Calories: 280
- Sugar: 1g
- Sodium: 420mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 60mg