Pesto Cream Sauce is a delightful blend of fresh basil pesto and rich, creamy goodness that transforms any dish into something special. The sauce is smooth and velvety, with the bright, herby flavors of basil balanced by the comforting richness of cream. It’s perfect for pasta, chicken, or even drizzled over roasted vegetables.
I always love making this sauce when I want something that feels a little fancy but is actually super simple to put together. I like to stir in a handful of grated Parmesan cheese to add a bit of extra depth and that irresistible cheesy touch. It’s one of those sauces that comes together in just minutes and makes you feel like you’re dining at a cozy Italian spot at home.
One of my favorite ways to serve Pesto Cream Sauce is tossed with warm, tender pasta and topped with a sprinkle of toasted pine nuts for a nice little crunch. It’s quick, comforting, and everyone always asks for seconds—plus, it’s a great way to sneak some fresh herbs into your meal without any fuss.
Key Ingredients & Substitutions
Basil Leaves: Fresh basil gives this sauce its signature bright and herby flavor. If fresh basil isn’t available, frozen basil can work, but fresh really makes the sauce pop.
Pine Nuts: Pine nuts add a nice, mild nutty taste. If they’re hard to find or expensive, walnuts or almonds are good substitutes. Toast them lightly for extra flavor.
Parmesan Cheese: Parmesan brings a salty, cheesy note that balances the creaminess. If you need a dairy-free option, nutritional yeast offers a similar umami flavor.
Heavy Cream: This makes the sauce rich and velvety. For a lighter version, try half-and-half or coconut cream for a dairy-free twist, but the texture may be thinner.
Olive Oil: Use good quality extra virgin olive oil—it adds fruitiness and depth. Avoid strong-flavored oils so the basil can shine.
How Do You Get a Smooth, Creamy Pesto Sauce Without Breaking It?
The key is how you combine the pesto and cream carefully to keep the sauce silky and avoid separation.
- Warm the cream gently on low heat; never let it boil to prevent curdling.
- Stir the pesto into the warm cream slowly and mix well for a smooth blend.
- Keep the heat low as you heat the combined sauce to help it thicken without breaking.
- If you add butter, do it after combining pesto and cream to enhance richness and give a glossy finish.
- Always taste and adjust salt and pepper at the end to bring out the best flavor.
Equipment You’ll Need
- Food processor or blender – perfect for quickly blending the basil, nuts, and garlic into a smooth pesto.
- Medium saucepan – ideal for gently warming the cream without boiling or burning it.
- Wooden spoon or silicone spatula – great for stirring the sauce without scratching your pan.
- Measuring cups and spoons – to get the right balance of ingredients every time.
Flavor Variations & Add-Ins
- Swap pine nuts for walnuts or almonds to add a slightly different nutty flavor and save money.
- Add a pinch of red pepper flakes for a mild spicy kick that wakes up the sauce.
- Mix in cooked shrimp or grilled chicken for a tasty, protein-packed pasta topping.
- Stir in sun-dried tomatoes for a tangy contrast that brightens the creamy pesto.
How to Make Pesto Cream Sauce?
Ingredients You’ll Need:
For The Pesto:
- 1 cup fresh basil leaves (packed)
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup extra virgin olive oil
For The Cream Sauce:
- 1 cup heavy cream
- Salt and freshly ground black pepper, to taste
- Optional: 1 tablespoon butter (for extra richness)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and cook. It’s quick to blend the pesto, warm the cream, and combine everything into a smooth, creamy sauce.
Step-by-Step Instructions:
1. Make the Pesto:
Put the fresh basil leaves, pine nuts, and garlic into a food processor or blender. Pulse a few times until the ingredients are finely chopped. While the machine is running, slowly pour in the olive oil until the mixture is well blended but still has a little texture. Add the grated Parmesan cheese and pulse a couple more times to mix. Season with a pinch of salt and pepper. Set this pesto aside.
2. Prepare the Cream Sauce:
Pour the heavy cream into a medium saucepan and warm it over medium-low heat. Be careful not to let it boil. If you like, stir in the butter now to make the sauce richer and silkier.
3. Combine Pesto and Cream:
Add the prepared pesto to the warm cream. Stir well until you get a smooth and uniform sauce. Keep heating for 2 to 3 more minutes, stirring now and then, so the sauce thickens slightly. Taste and add salt and pepper if you think it needs more seasoning.
4. Serve:
Use the pesto cream sauce immediately. It’s delicious poured over pasta, grilled chicken, or vegetables. Enjoy your flavorful, creamy creation!
Can I Use Store-Bought Pesto Instead of Making My Own?
Yes, you can use store-bought pesto to save time. Just stir it into the warm cream as directed and heat gently. Fresh homemade pesto will have a brighter flavor, but quality store-bought works well too!
How Do I Store Leftover Pesto Cream Sauce?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to keep it smooth. You may need to add a splash of cream or milk to loosen it up.
Can I Freeze Pesto Cream Sauce?
Freezing cream-based sauces can affect texture, making them a bit grainy when thawed. It’s best to freeze the pesto and cream separately if possible. Thaw both parts fully before reheating and combining.
What Can I Substitute for Pine Nuts?
Walnuts, almonds, or cashews make excellent substitutes for pine nuts. Toast them lightly first to bring out their flavor and add a nice depth to the pesto.
