Description
This Creamy Pesto Pasta Sauce combines fresh basil, Parmesan, and pine nuts blended into a smooth pesto, then enriched with heavy cream and butter for a rich, velvety texture. Perfect for drizzling over your favorite pasta, this easy-to-make Italian sauce provides a fresh and indulgent flavor that elevates any meal.
Ingredients
Scale
For the Pesto:
- 1 cup fresh basil leaves, packed
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts
- 2 garlic cloves, peeled
- 1/2 cup olive oil
For the Creamy Sauce:
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
- Salt and pepper to taste
- Optional squeeze of lemon juice
Instructions
- Prepare the Pesto: In a food processor or blender, combine the basil leaves, grated Parmesan cheese, pine nuts, and peeled garlic cloves. Pulse the ingredients until they are finely chopped, forming a coarse mixture.
- Incorporate Olive Oil: With the food processor running, slowly drizzle in the olive oil. Continue blending until the mixture becomes smooth and well combined, resulting in a classic pesto texture.
- Heat the Sauce: Transfer the prepared pesto into a saucepan set over medium-low heat. This gentle heat prevents burning and helps to meld the flavors.
- Add Cream and Butter: Stir in the heavy cream and unsalted butter to the saucepan. Cook gently for 3 to 5 minutes, stirring occasionally until the sauce is warmed through and has thickened slightly to a creamy consistency.
- Season the Sauce: Taste the sauce and season with salt and pepper accordingly. Add a small squeeze of fresh lemon juice if desired to brighten the flavor.
- Serve: Remove from heat and serve immediately by tossing the creamy pesto sauce over freshly cooked pasta for a rich and flavorful dish.
Notes
- You can substitute walnuts or cashews for pine nuts to save cost without sacrificing flavor.
- For a dairy-free version, replace heavy cream with coconut cream and Parmesan cheese with nutritional yeast.
- This sauce can be stored in an airtight container in the refrigerator for up to 4 days.
