Rich and herbaceous Pesto Cream Sauce in just 10-minutes! Make it with homemade or store-bought pesto for a quick and easy Italian-inspired dinner. It’s delicious on pasta, but also on chicken, salmon and shrimp!
Does the idea of tossing your favorite pasta in a rich, creamy, and pesto-infused sauce sound good to you? Then you need this Pesto Cream Sauce recipe in your life. It’s full of cheesy, garlicky, and herbaceous goodness and is easy to make in less than 30 minutes!
To make this creamy pesto pasta sauce, you need a vibrant blend of classic basil pesto, parmesan cheese, and heavy cream and only one pan. The simple Italian ingredients quickly transform into a luxurious and velvety sauce you can turn to any time you’re craving an easy yet comforting pasta dinner.
Just like my Pesto Mayo recipe, this cream sauce welcomes custom pesto flavors and extra aromatics. Have fun with the flavors as much as you’d like! After all, it’s your dreamy pasta dinner.
Table of Contents
Ingredients
- Olive oil
- Garlic cloves – You have the option to replace the fresh garlic cloves with roasted garlic for a deeper flavor profile.
- Heavy cream – It’s the rich, velvety base of the sauce. You can substitute half-and-half or whole milk for a lighter version, but full-fat heavy cream will yield the best consistency.
- Parmesan cheese – Grate the cheese from a block for the freshest taste and best melting quality.
- Pesto – Pesto is an Italian herb sauce traditionally made from fresh basil, extra virgin olive oil, parmesan cheese, pine nuts, and garlic. You can find high-quality pesto in most major grocery stores or go all out with your own homemade version. See the Variations below for more pesto varieties that fit well in this sauce.
- Lemon juice – It adds a fresh, tangy note that balances the richness of the creamy sauce.
- Salt and pepper
- Pasta – Serve the sauce with the cooked pasta of your choice, like spaghetti, fettuccine, gnocchi, penne, or even gluten-free pasta.
How to make pesto cream sauce
Cook the garlic in an oiled skillet over medium heat until fragrant. Pour in the cream and heat to a gentle simmer. Next, stir in the parmesan cheese until it’s melted.
Take the pan off the heat and stir in the pesto and lemon juice. Taste and season with salt and pepper, as needed.
Toss your cooked pasta with the creamy pesto sauce, adding a bit of pasta cooking water to adjust the sauce’s consistency. Garnish with a dollop of pesto, extra parmesan, toasted pine nuts, or fresh basil, and enjoy!
Tips and tricks
- Don’t forget to save 1 cup of pasta cooking water before draining the rest. This starchy water will make the pesto sauce smoother and help it cling to the noodles.
- Keep a close eye on the garlic as it’s cooking and stir it very often. It can burn very quickly!
- Take the skillet off the heat before stirring in the pesto and lemon juice. This preserves the pesto’s fresh, vibrant flavors and color and prevents the lemon juice from becoming too acidic.
Variations
Have fun with this easy pasta sauce by customizing the flavors or ingredients to your liking:
- Pesto flavors – The beauty of this creamy pesto sauce recipe is that you can customize it with any flavor of pesto you love. Instead of classic basil pesto, try sun-dried tomato, basil arugula, kale, or even broccoli walnut pesto.
- Add more veggies and aromatics – Sauté thinly sliced bell peppers, onions, sun-dried tomatoes, and mushrooms with the garlic for a savory umami boost. Or, stir in blanched broccoli, asparagus, fresh spinach, or kale with the pasta and pesto sauce just before serving.
Serving suggestions
This sauce is delicious tossed with pasta. But, it’s also delicious on shrimp, chicken and salmon!
You can complete the meal with more Italian-inspired dishes and sides. I’d recommend pairing it with:
Need more pairing ideas? Check out these 40+ EASY Side Dishes for Pasta or these 40+ Easy Italian Side Dishes.
FAQs
Why did my pesto cream sauce curdle?
This is a sign that the sauce was cooked over too high of a heat. Instead, try gradually heating the cream to a low simmer to maintain a smooth consistency.
Can I make this creamy pesto sauce without cream?
While I haven’t tested a dairy-free version, substituting the heavy cream with coconut cream or cashew cream should give it a rich and creamy consistency. You could also try using non-dairy milk instead but the sauce will be thinner.
For a completely dairy-free sauce, swap the parmesan with an equal amount of nutritional yeast or vegan parmesan, and make sure your pesto is vegan-friendly.
Storing
The homemade pesto cream sauce is best enjoyed immediately after tossing it with the pasta. If you have leftovers, store them in an airtight container in the fridge for 3 to 4 days.
To reheat, add the leftovers to a pot on the stove and heat over medium heat or zap them in the microwave until warmed through. You may need to add a splash of cream or milk to restore the creamy consistency.
Wine pairings for pasta with creamy pesto sauce
Complete your creamy pesto pasta experience with a glass of chilled white wine:
- The zesty flavors of Sauvignon Blanc will cut through the sauce’s richness and provide a refreshing contrast.
- Pinot Gris, with its light, crisp, and slightly fruity profile, will pair well with the creaminess without overwhelming it.
- Check out The Best Wine Pairings for Pesto for more perfect pairings.
More creamy pasta sauce recipes
Did you make this pasta with pesto cream sauce?
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Full Recipe
Pesto Cream Sauce
Equipment
Ingredients
- 1 pound cooked pasta (for serving)
- 1 Tablespoon olive oil
- 2 cloves garlic (grated or minced)
- 3/4 cup heavy cream
- 1/2 cup parmesan cheese (shredded)
- 1/2 cup pesto sauce (prepared or homemade)
- 1 Tablespoon lemon juice
- Salt and pepper (to taste)
Instructions
- In a medium skillet, heat the olive oil over medium heat. Add the garlic and cook until fragrant, about 30 seconds.
- Add the cream and bring to a low simmer. Then, stir in the parmesan until melted and well combined.
- Remove the pan from the heat and stir in the pesto sauce and lemon juice. Season with salt and pepper, to taste.
- Toss your cooked pasta with the creamy pesto sauce and a bit of pasta cooking water. Enjoy!
Notes
- Don’t forget to save 1 cup of pasta cooking water before draining the rest. This starchy water will make the pesto sauce smoother and help it cling to the noodles.
- Keep a close eye on the garlic as it’s cooking and stir it very often. It can burn very quickly!
- Take the skillet off the heat before stirring in the pesto and lemon juice. This preserves the pesto’s fresh, vibrant flavors and color and prevents the lemon juice from becoming too acidic.
- The homemade pesto cream sauce is best enjoyed immediately after tossing it with the pasta. If you have leftovers, store them in an airtight container in the fridge for 3 to 4 days.
- To reheat, add the leftovers to a pot on the stove and heat over medium heat or zap them in the microwave until warmed through. You may need to add a splash of cream or milk to restore the creamy consistency.
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