Creamy Pesto Sauce

    25 minutes

    Basil, garlic, olive oil, pine nuts and parmesan are combined in a blender to create a pesto then it is combined with warm cream to create a wonderful hot pasta sauce.

    281 people made this

    Serves: 6 

    • 2 cups fresh basil leaves
    • 4 cloves garlic, crushed
    • 1/4 cup (60ml) olive oil
    • 60g pine nuts
    • 1/2 cup grated Parmesan cheese
    • 1 pinch salt and pepper, to taste
    • 2 cups (500ml) cream

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. In a food processor combine basil and garlic. Begin processing and pour in olive oil in a thin stream. Process for about 40 seconds or until mixture begins to emulsify.
    2. Add pine nuts and Parmesan then blend for 1 minute.
    3. Heat cream in a saucepan over low heat until simmering. Pour 1/2 of the hot cream into the processor with basil pesto then pulse for 20 seconds to incorporate.
    4. Pour mixture back into cream and simmer for 5 minutes or until thickened.

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    Reviews in English (146)


    Good! I did make some modifications. I melted some butter in a saucepan, and then sauted mushrooms in the butter. Added about a tablespoon or two of flour and cooked for 1-2 minutes. Then I added the cream. I added a couple ounces of grated asiago cheese, too. For the pesto, I reduced the parmesan since I had added some asiago to the cream. I salt and peppered the sauce after I had combined the pesto and the cream. Next time, I will add garlic to saute with the mushrooms because I like a more garlicky sauce. In a separate pan, I cooked cubes of chicken breast seasoned with salt, pepper, and Italian seasoning in olive oil. When the chicken was just about cooked, I threw some prosciutto in there as well. I added the chicken and prosciutto to the cream sauce (using a slotted spoon so the sauce woulodn't get too oily) at the end to heat it through again.  -  24 Sep 2006  (Review from Allrecipes USA and Canada)


    my family really enjoys this recipe. i serve it over chicken and tortellini. the only thing i do different is i make a rue w/whole wheat flour w/ a dollop of butter before adding the cream. this thickens it up a bit. i also use almonds instead of pine nuts...for no particular reason except we like almonds.  -  01 May 2007  (Review from Allrecipes USA and Canada)


    this is good, a basic pesto sauce with cream. using a neutral oil will be just as good when making a sauce solely for reheating. if stored in the refrigerator before adding the cream, keeps forever.  -  24 Jul 2002  (Review from Allrecipes USA and Canada)