Pesto Cream Sauce

Course: Sauce

Cuisine: Italian

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings: people

Calories: 356kcal

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.

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!

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.

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.