Pesto Cream Sauce
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This pesto cream sauce is the perfect fusion of two beloved classics—rich Alfredo and vibrant pesto—giving you the best of both worlds in one delicious dish. The creamy texture of heavy cream and butter balances the bold, herby flavors of basil pesto, creating a smooth, velvety sauce that coats every bite of pasta beautifully. Whether you’re craving the comforting richness of Alfredo or the fresh, garlicky kick of flavorful pesto, this sauce delivers the perfect blend that elevates any meal with minimal effort!
This creamy pesto sauce is the perfect way to elevate any cooked pasta with rich, velvety flavor. Simply cook your favorite pasta shape—whether it’s fettuccine, penne, rigatoni, or gnocchi. Toss the al dente pasta directly into the warm, rich cream sauce for an even coating. For extra texture and protein, add grilled chicken, shrimp, or sautéed mushrooms, or mix in roasted cherry tomatoes or FRESH spinach for a fresh twist. The sauce clings beautifully to pasta, creating a restaurant-quality meal in minutes. Finish with a sprinkle of parmesan cheese and freshly cracked black pepper, and enjoy a comforting, flavorful dish that’s perfect for any time!
Ingredients for Pesto Cream Sauce
- HEAVY CREAM
- WATER
- BUTTER
- STORE-BOUGHT PESTO
- PARMESAN CHEESE
- SALT AND PEPPER
Instructions for Creamy Pesto Sauce Recipe
Warm the Cream: In a large skillet over medium heat, combine the heavy cream and water. Bring to a gentle simmer, stirring occasionally.
Add Butter & Pesto: Stir in the butter and pesto, allowing the butter to fully melt. Reduce the heat to low and continue stirring for 5 minutes to let the flavors meld.
Incorporate the Parmesan – Sprinkle in the shredded Parmesan and stir until melted and smooth. Let the sauce cook for an additional 2 minutes, thickening slightly.
Season & Serve: Add salt and pepper to taste. Toss with your favorite pasta directly in the skillet for easy mixing. Serve warm and enjoy! This creamy pesto sauce pairs beautifully with fettuccine, penne, or even gnocchi.
Frequently Asked Questions
Can I use milk instead of heavy cream?
Yes, but the sauce will be thinner and less rich. If substituting, use whole milk or a mix of milk and a little butter to maintain creaminess.
What type of pesto works best?
Any store-bought or homemade basil pesto works well! If using store-bought, check for quality ingredients like olive oil and fresh basil for the best flavor. I do prefer to use the pesto you can find in the refrigerated section of the store.
Can I make this sauce ahead of time?
Absolutely! Store it in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, adding a splash of cream or water if it thickens too much.
What pasta pairs best with this sauce?
This sauce is delicious with fettuccine, penne, rigatoni, tortellini, or even gnocchi. The creamy texture clings well to pasta with ridges or folds.
How do I thicken the sauce if it’s too runny?
Let it simmer a little longer to reduce, or add a small amount of grated Parmesan to help thicken it naturally.
Can I add protein to this dish?
Definitely! Try adding grilled chicken, shrimp, or sautéed mushrooms for extra flavor and texture.
FOR MORE RECIPES LIKE THIS, TRY:
- Roasted Tomato Sauce with Garlic
- Simple Spaghetti Sauce
- Amazing Crock Pot Marinara Sauce
- Easy Creamy Ravioli Sauce
Pesto Cream Sauce
Real Mom Kitchen
Ingredients
- ¾ cup heavy cream
- ⅓ cup water
- 2 Tbsp butter
- ⅓ cup pesto sauce more as desired
- ¾ cup parmesan shredded
- salt and pepper to taste
Instructions
- In a large skillet over medium heat, combine heavy cream and water. Bring to a gentle simmer.
- Stir in butter and pesto, letting the butter melt completely. Reduce heat to low and stir for 5 minutes.
- Add shredded parmesan and stir until melted and smooth. Cook for 2 more minutes.
- Add salt and pepper to taste. Toss with your favorite pasta and enjoy! This makes enough sauce to cover 12-16 oz of pasta, depending on how saucy you prefer the pasta.
Nutrition
This recipe is adapted from Food with Feeling.
