Description
This creamy pesto cream sauce is a rich and flavorful addition to your favorite pasta dishes, combining heavy cream, butter, pesto, and Parmesan cheese to create a smooth and savory sauce that’s easy to prepare on the stovetop.
Ingredients
Units
Scale
Sauce Ingredients
- 3/4 cup heavy cream
- 1/3 cup water (or reserved pasta water)
- 2 tablespoons unsalted butter
- 1/2 cup pesto sauce
- 1/2 cup shredded Parmesan cheese
- Salt and pepper to taste
Instructions
- Heat Cream and Water: In a large skillet over medium heat, combine the heavy cream and water. Bring the mixture to a very gentle simmer to start forming the sauce base.
- Add Butter and Pesto: Stir in the unsalted butter and pesto sauce. Continue stirring until the butter fully melts and the ingredients are well combined, cooking on low heat for 5 minutes to meld the flavors.
- Incorporate Parmesan: Add the shredded Parmesan cheese to the skillet, stirring continuously and cooking for an additional 2 minutes to allow the cheese to melt into the sauce.
- Season and Serve: Taste the sauce and add salt and pepper as needed, keeping in mind the saltiness of your pesto. Serve immediately tossed with your favorite pasta, mixing the pasta directly in the skillet with the sauce for best results. Enjoy!
Notes
- Use reserved pasta water instead of plain water for enhanced flavor and better sauce consistency.
- Adjust salt carefully as pesto and Parmesan can be salty.
- The sauce thickens as it cools; reheat gently with a splash of water if necessary.
- For a lighter version, substitute half-and-half for heavy cream.
- Freshly grated Parmesan will melt better than pre-shredded versions.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 300 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 7 g
- Cholesterol: 75 mg
