Pesto Cream Sauce Recipe
Serve this delicious sauce over hot pasta for an easy meal, or use it as a side dish alongside grilled chicken breast. It's a great recipe when you want to impress but are in a hurry!
Equipment
Ingredients
- ¾ cup heavy cream
- ¼ cup 2% milk or whole milk
- ⅓ cup pesto
- 2 garlic cloves minced
- ⅛ tsp salt
- ⅛ tsp black pepper
- ⅓ cup parmesan cheese
- Optional - fresh basil for garnish
Instructions
- Before you start the sauce, cook pasta in salted boiling water according to package instructions. (We like it al dente.)
- Combine cream, milk, pesto, minced garlic, salt, pepper, and parmesan in a heavy saucepan or large skillet.
- Cook and stir over medium heat until the cheese melts.
- Serve over hot cooked pasta. (You will need 6-8 ounces of dry pasta.)
Notes
- Homemade basil pesto is fantastic, but my favorite jarred pesto is Kirkland brand.
- Store leftover sauce in an airtight container in the fridge for 3-5 days.
- Nutrition information is just for the sauce, it doesn't include pasta.
Nutrition
Serving: 1gCalories: 274kcalCarbohydrates: 4gProtein: 6gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 59mgSodium: 419mgPotassium: 78mgFiber: 0.4gSugar: 3gVitamin A: 1153IUVitamin C: 1mgCalcium: 182mgIron: 0.3mg
Tried this recipe?Let us know how it was!