Description
This creamy pesto pasta sauce combines fresh basil, Parmesan cheese, pine nuts, garlic, and rich heavy cream to create a decadent yet easy-to-make sauce perfect for elevating any pasta dish. The smooth, luscious texture and vibrant flavor make it a favorite for Italian cuisine lovers seeking a quick and delicious meal.
Ingredients
Scale
For the Pesto Sauce
- 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 base: In a food processor or blender, combine the basil, Parmesan cheese, pine nuts, and garlic. Pulse several times until the mixture is finely chopped and combined.
- Add olive oil: With the motor running, slowly drizzle in the olive oil until the pesto mixture becomes smooth and well-blended, creating a creamy and fragrant base.
- Heat the sauce: Transfer the prepared pesto to a saucepan set over medium-low heat. Stir in the heavy cream and unsalted butter to incorporate them evenly into the pesto.
- Simmer gently: Cook the sauce gently, stirring occasionally, until it is warmed through and slightly thickened, which takes about 3 to 5 minutes. Avoid boiling to preserve the fresh flavors and creamy texture.
- Season and finish: Season the sauce with salt, freshly ground pepper, and add a small squeeze of lemon juice if desired to brighten the flavor. Stir well to combine.
- Serve: Remove the sauce from heat and immediately pour it over your favorite cooked pasta. Toss well to coat the pasta evenly and serve hot.
Notes
- For cost-effective alternatives, substitute walnuts or cashews for pine nuts without compromising flavor.
- For a dairy-free option, replace heavy cream with coconut cream and Parmesan cheese with nutritional yeast.
- Store leftover sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently before serving.
