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A wooden spoon dips into a bowl of vibrant green Pesto Cream Sauce, showing its creamy texture and herb flecks.
Maryam

Velvety Pesto Cream Sauce

This rich and luscious pesto cream sauce combines heavy cream and fresh Parmesan with vibrant basil pesto, creating an incredibly versatile and flavorful sauce perfect for pasta, chicken, or vegetables.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Sauce, Side Dish
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Pesto Cream Sauce
  • 2 tbsp Unsalted Butter melted
  • 2 cloves Garlic minced
  • 1.5 cups Heavy Cream or whipping cream
  • 0.5 cup Parmesan Cheese finely grated
  • 0.33 cup Basil Pesto store-bought or homemade
  • 0.25 tsp Salt or to taste
  • 0.13 tsp Black Pepper freshly ground, or to taste
  • pinch Nutmeg freshly grated, optional

Equipment

  • Medium saucepan
  • Whisk
  • Measuring cups and spoons

Method
 

Prepare the Base
  1. Melt the unsalted butter in a medium saucepan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
  2. Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally. Reduce the heat to low.
Create the Pesto Cream Sauce
  1. Gradually whisk in the finely grated Parmesan cheese until it is completely melted and the sauce begins to thicken slightly. Continue to whisk for another 1-2 minutes.
  2. Remove the saucepan from the heat and stir in the basil pesto until fully combined and the sauce is a uniform green color.
  3. Season the Pesto Cream Sauce with salt, freshly ground black pepper, and an optional pinch of nutmeg. Taste and adjust seasonings as needed.
Serve
  1. Serve immediately over your favorite pasta, grilled chicken, roasted vegetables, or as a dipping sauce. Enjoy your delicious Pesto Cream Sauce!

Notes

For a richer sauce, you can use a combination of heavy cream and half-and-half. If the sauce becomes too thick, thin it with a tablespoon or two of pasta water or vegetable broth. This Pesto Cream Sauce can be made ahead and stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring frequently, and add a splash of cream or milk if needed to restore consistency. Do not boil when reheating.