Pesto Cream Sauce Recipes

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DELICIOUS PESTO CREAM SAUCE

This is a great sauce for pasta. We like cappelini, penne, or fettucini. Add shrimp or crawfish for a complete meal with a crisp green salad and some hot, buttered French bread. I make my own pesto and freeze in ice cube trays. This recipe calls for 2 cubes. Enjoy!

Provided by Penny Stettinius

Categories     Cheese

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10



Delicious Pesto Cream Sauce image

Steps:

  • Heat a large skillet and then add the butter and oil.
  • Over medium heat, saute the shallots and garlic until soft.Do not get the heat too high or the garlic will burn.
  • Add the wine and the chicken broth and season with the salt and pepper.
  • Reduce in half, stirring occasionally.
  • Add cream and pesto and incorporate well.
  • Lower the heat and add 1/4 of the cheese, stir well.
  • Then add another 1/4 cup of the cheese and when that is incorporated, add the pasta.
  • Toss well and serve.
  • Accent well with the remaining cheese.

2 shallots, minced
4 -5 garlic cloves, minced
2 tablespoons olive oil
2 tablespoons unsalted butter
1 cup chicken broth
1 cup dry white wine
2 -4 tablespoons pesto sauce
1 cup heavy cream
1 cup parmesan cheese, fresly grated
kosher salt & freshly ground black pepper

PESTO CREAM SAUCE

Serve this delicious sauce over your favorite pasta for a quick, delectable meal. Do NOT substitute half-and-half for the heavy cream if you want a thick sauce. Heavy cream contains at least 36% milkfat. Half-and-half, just like the name says, is half milk and half cream and is no more than 18% milkfat. If half-and-half is used, the sauce will only be half as thick as it would if heavy cream were used. Also, if the amount of butter is reduced, that will also make the sauce thinner, as butter is 80% milkfat.

Provided by mailbelle

Categories     Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7



Pesto Cream Sauce image

Steps:

  • Heat heavy whipping cream and water in a small, heavy saucepan over medium heat until hot but not boiling.
  • Add butter, pesto sauce, garlic powder and salt. Reduce heat and continue to cook about 5 more minutes over low heat.
  • Stir in 1/2 cup parmesan cheese until melted.

3/4 cup heavy whipping cream
1/4 cup water
2 tablespoons butter
1/4 cup prepared pesto sauce
1/8 teaspoon garlic powder
1/4 teaspoon salt
1/2 cup parmesan cheese, shredded

PESTO CREAM SAUCE

This pesto cream sauce can have chicken added to it for a heartier meal or be made as is and is great served at a potluck or bbq cold or warm. Warm is best though. It would be awesome served with grilled chicken or vegetables. Omit the chicken and use vegetable broth paste to make this vegetarian.

Provided by Sarah B.

Categories     < 15 Mins

Time 14m

Yield 4 serving(s)

Number Of Ingredients 8



Pesto Cream Sauce image

Steps:

  • Fill your pasta pot (pan A) with water according to box instructions, salt your water and put it on to boil.
  • Dice the onion and mince the garlic.
  • In a separate pan (pan B), saute onion until soft and translucent but not browned.
  • Add garlic to pan B and stir to mix.
  • Add chicken to pan B and stir until cooked if using.
  • Add pasta to pasta pot (pan A) when it boils.
  • Add pesto and cream to pan B.
  • Add bouillon to pan B.
  • Simmer sauce in pan B until pasta is ready.
  • When pasta is cooked al dente, drain pasta in a colander andd add it to pan B. Stir and simmer for a few minutes.
  • Taste to see if it needs more salt or bouillon.

1 lb pasta
1 tablespoon extra virgin olive oil
1 onion
1 garlic clove
1 -2 chicken breast (optional)
1 cup prepared pesto sauce
3 cups heavy whipping cream
3 teaspoons chicken or 3 teaspoons vegetable broth paste such as better than bouillon

PESTO CREAM SAUCE

This absolutely combines the best ingredients to create a rich, velvety pesto sauce. It's sinfully delicious!

Provided by rosiella

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 8

Number Of Ingredients 14



Pesto Cream Sauce image

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Heat olive oil in a large skillet over medium heat. Saute onion until tender and translucent. Stir in garlic and butter, and saute until garlic is soft and fragrant, about 1 minute. Dissolve flour in milk, then stir in. Season with salt and pepper, and simmer 4 minutes, stirring constantly. Add cheese, and stir until melted. Stir in pesto. Add shrimp, mushrooms and tomatoes. Cook 4 minutes, or until heated through. Toss with pasta until evenly coated.

Nutrition Facts : Calories 677.2 calories, Carbohydrate 52.2 g, Cholesterol 154.9 mg, Fat 38.3 g, Fiber 3.8 g, Protein 33.6 g, SaturatedFat 16.6 g, Sodium 738.2 mg, Sugar 6.8 g

1 (16 ounce) package linguine pasta
2 tablespoons olive oil
1 small onion, chopped
8 cloves garlic, sliced
½ cup butter
2 tablespoons all-purpose flour
2 cups milk
1 pinch salt
1 pinch pepper
1 ½ cups grated Romano cheese
1 cup prepared basil pesto
1 pound cooked shrimp, peeled and deveined
20 mushrooms, chopped
3 roma (plum) tomato, diced

CHICKEN WITH PESTO CREAM SAUCE

Provided by Food Network

Categories     main-dish

Yield 2 Servings

Number Of Ingredients 8



Chicken with Pesto Cream Sauce image

Steps:

  • 1. Spray skillet with cooking spray. Season chicken with salt and black pepper, as desired. Cook chicken over medium-high heat, about 5 minutes, until no longer pink in center. Remove from pan; set aside. 2. Cook bell pepper in skillet 3 minutes, or until tender-crisp. Return chicken to skillet. 3. Stir pesto into skillet. Add wine and cream. Cook over medium heat until thickened, stirring occasionally. 4. Add pasta; stir. Toss pasta with chicken and bell peppers. Serve warm, sprinkle with Parmesan cheese, if desired.

2 chicken breasts (3 ounces each), cut into 1-inch chunks
Salt and black pepper
1 red bell pepper, cut into chunks
1 cup prepared pesto
½ cup white wine
1½ cups heavy cream
Penne or fettuccine, cooked and drained
Grated Parmesan cheese (optional)

FETTUCCINE WITH CREAMY PESTO

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 10



Fettuccine with Creamy Pesto image

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, adding the spinach during the last 30 seconds of cooking. Reserve 1 cup cooking water, then drain the pasta and spinach.
  • Meanwhile, melt the butter in a large skillet over medium heat. Add the heavy cream, nutmeg, lemon zest and 1/2 teaspoon salt. Increase the heat to medium high and bring the liquid to a simmer. Add the pasta and spinach and toss until coated, about 1 minute. Stir in the cheese and season with salt and pepper. Stir in enough of the reserved cooking water to loosen the sauce.
  • Remove from the heat and immediately stir in the pesto. Divide among bowls; top with pepper and more parmesan.

Nutrition Facts : Calories 670, Fat 37 grams, SaturatedFat 19 grams, Cholesterol 188 milligrams, Sodium 802 milligrams, Carbohydrate 64 grams, Fiber 5 grams, Protein 21 grams, Sugar 5 grams

Kosher salt
12 ounces dried egg fettuccine
1 10-ounce bag spinach
2 tablespoons unsalted butter
3/4 cup heavy cream
Pinch of freshly grated nutmeg
Finely grated zest of 1 lemon
3/4 cup freshly grated parmesan cheese, plus more for topping
Freshly ground pepper
1/4 cup prepared pesto

PESTO SAUCE

Provided by Food Network

Number Of Ingredients 10



Pesto Sauce image

Steps:

  • Put the basil, parsley, chervil, olive oil, pine nuts, garlic cloves, salt and pepper, and the anchovies in a food processor. Blend coarsely, stopping from time to time to scrape down the sides. When the ingredients are well blended, pour them into a bowl and add the grated cheeses. (If combining the pesto with pasta, add a tablespoon of the cooking water to the pesto to thin out.)

2 cups fresh basil leaves
1/2 cup fresh Italian parsley
1/4 cup fresh chervil
1 to 11/2 cups extra-virgin olive oil
5 tablespoons pine nuts
4-5 cloves garlic, peeled
Salt and freshly ground pepper, to taste
5 anchovies, preserved in salt or olive oil
3 tablespoons freshly grated Parmigiano-Reggiano cheese
3 tablespoons freshly grated Pecorino Romano cheese

HEALTHY CREAMY PESTO SAUCE

This is a recipe I make over and over--it's simple, fast, healthy, inexpensive and good for any season/occasion. I love creamy pesto sauces over pasta, but ya know those sauces ain't so healthy: high in fat, sodium, or both. Even those little packets of creamy pesto sauce in the "gravy" aisle aren't good for you. This sauce is better for you and even faster to make than one of those packets! You can adjust to taste or what you have on hand: I've used fat-free yoghurt, low fat yoghurt and (my favourite) homemade yoghurt--you can buy fresh at an Indian grocer. The recipe makes about a cup, which you can mix with cooked chicken or sauteed mushrooms (or both, like I do!) or steamed clams or steamed veggies and pour over enough cooked pasta for 2-4 people. I'll post other recipes with some of my favourite uses, but be creative!

Provided by bikerchick

Categories     Sauces

Time 2m

Yield 2-4 serving(s)

Number Of Ingredients 3



Healthy Creamy Pesto Sauce image

Steps:

  • Mix yoghurt and pesto together in a small saucepan, stirring well to blend.
  • Heat on low until warmed through (do not overheat).
  • Add fresh ground black pepper to taste.
  • That's it!
  • Serve over your favourite hot pasta or other main dish, such as fish or chicken.
  • (if you skip the heating step, this makes a good salad dressing, too).

Nutrition Facts : Calories 91.7, Fat 4.2, SaturatedFat 2.6, Cholesterol 15.9, Sodium 58.6, Carbohydrate 9.8, Fiber 2.7, Sugar 5.8, Protein 5.2

1 cup plain yogurt
3 -4 tablespoons basil pesto (homemade or store bought, whichever you have/prefer)
fresh ground black pepper, to taste

LEMON-BUTTER PESTO CREAM SAUCE

This was a tasty spur-of-the-moment creation. The sauce is sort of a hybrid between lemon-butter and carbonara. I ate it served on pasta with chicken, mushrooms, and broccoli, but it can go with any white pasta dish. Also, when I create dishes, I have a habit of eyeballing the amounts of ingredients, so the measurements are approximate.

Provided by Starrah

Categories     Sauces

Time 21m

Yield 4-6 serving(s)

Number Of Ingredients 11



Lemon-Butter Pesto Cream Sauce image

Steps:

  • Fry the bacon, drain, and set aside.
  • Put the butter, olive oil, garlic and onion in the sauce pan, and simmer until fragrant.
  • Add lemon juice, wine, and cream, and sir until smooth on low heat.
  • Cut or tear bacon into small pieces, and add to the pan.
  • Simmer for about 5 minute to boil off the alcohol from the wine and blend the flavors.
  • Stir in grated cheese and pesto until smooth.
  • Taste, and add salt and pepper to taste.

Nutrition Facts : Calories 744.6, Fat 75.1, SaturatedFat 40.8, Cholesterol 200.7, Sodium 580.1, Carbohydrate 7.8, Fiber 0.3, Sugar 1.2, Protein 10.3

400 ml cream
8 tablespoons butter
2 tablespoons olive oil
1/3 cup lemon juice
1/4 cup white wine
5 minced garlic cloves
1/4 of a white onion, minced
1/2 cup grated parmesan cheese or 1/2 cup romano cheese
2 -3 tablespoons strong pesto sauce
salt and black pepper
4 -6 slices bacon

CREAMY PESTO SAUCE

Lovingly known as just 'green spaghetti' in our family, this pesto is unique because of the addition of cream cheese which gives it a great creamy texture (plus no pine nuts!).

Provided by *DW*

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 15m

Yield 10

Number Of Ingredients 6



Creamy Pesto Sauce image

Steps:

  • Bring a large pot of water to a boil. Add the basil leaves and cook until tender and bright green, 2 to 5 minutes. Drain basil, reserving 2 tablespoons of the basil water.
  • Blend basil, 2 tablespoons basil water, Parmesan cheese, cream cheese, olive oil, butter, and garlic in a blender until smooth and creamy.

Nutrition Facts : Calories 114.9 calories, Carbohydrate 0.9 g, Cholesterol 16.3 mg, Fat 10.9 g, Fiber 0.1 g, Protein 3.8 g, SaturatedFat 4.1 g, Sodium 147.8 mg, Sugar 0.1 g

1 bunch fresh basil leaves
1 cup Parmesan cheese
2 ounces cream cheese
¼ cup olive oil
1 tablespoon butter
1 large clove garlic, minced

EASY CREAMY PESTO

I use pre-made or prepared pesto. Pesto concentrate also works great. Very simple and really tasty sauce. Great over pasta, veggies, and chicken. Enjoy!

Provided by sarah

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 10m

Yield 4

Number Of Ingredients 7



Easy Creamy Pesto image

Steps:

  • Melt butter in a saucepan over medium heat. Stir in heavy cream. Add flour and mix well to remove clumps. Season with salt and pepper.
  • Stir sour cream and pesto into the saucepan. Reduce heat to medium-low; simmer, stirring, until flavors combine, 2 to 3 minutes more.

Nutrition Facts : Calories 345.2 calories, Carbohydrate 4.5 g, Cholesterol 105.3 mg, Fat 35.4 g, Fiber 0.5 g, Protein 4 g, SaturatedFat 20.2 g, Sodium 740 mg, Sugar 0.1 g

2 tablespoons butter
1 cup heavy whipping cream
1 tablespoon all-purpose flour
1 teaspoon salt
½ teaspoon ground black pepper
3 tablespoons sour cream
3 tablespoons pesto, or more to taste

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