Description
This Creamy Pesto Pasta Sauce blends fresh basil, Parmesan, and pine nuts into a smooth, flavorful sauce enriched with heavy cream and butter. Perfect for elevating your favorite pasta dishes with a rich, velvety texture and classic Italian flavors.
Ingredients
Scale
Base Ingredients
- 1 cup fresh basil leaves, packed
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts
- 2 garlic cloves, peeled
Liquid Ingredients
- 1/2 cup olive oil
- 1/2 cup heavy cream
Other Ingredients
- 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 basil leaves, grated Parmesan cheese, pine nuts, and peeled garlic cloves. Pulse the mixture until it becomes finely chopped and uniform.
- Incorporate Olive Oil: With the food processor or blender running, slowly drizzle in the olive oil, continuing until the pesto mixture is smooth, creamy, and well-blended.
- Heat the Sauce: Transfer the prepared pesto to a saucepan set over medium-low heat. Stir in the heavy cream and the unsalted butter to enrich the sauce.
- Simmer Until Thickened: Cook gently, stirring occasionally, until the sauce is warmed through and slightly thickened, approximately 3 to 5 minutes. Avoid boiling to maintain creaminess.
- Season and Serve: Season the sauce with salt and pepper to taste. Optionally add a small squeeze of lemon juice for brightness. Serve immediately over cooked pasta for best flavor and texture.
Notes
- Substitute walnuts or cashews for pine nuts to reduce cost without compromising texture.
- For a dairy-free alternative, 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.
