10 Delicious Pesto Cream Sauce Recipes

Welcome to a world where creamy meets herby in the most delightful way! Our roundup of 10 Delicious Pesto Cream Sauce Recipes is your ticket to transforming simple meals into gourmet experiences. Whether you’re whipping up a quick weeknight dinner or indulging in some comfort food, these recipes promise to add a burst of flavor to your table. Keep reading to discover your next favorite dish!

Pesto Cream Sauce Pasta

Mastering the art of a creamy pesto sauce pasta is simpler than you think, and today, we’ll walk through each step to ensure your dish is bursting with flavor and perfectly al dente.

Ingredients

• 8 oz of dried pasta, such as fusilli or penne
• 2 cups of fresh basil leaves, tightly packed
• 1/2 cup of rich extra virgin olive oil
• 1/3 cup of freshly grated Parmesan cheese
• 1/4 cup of pine nuts, lightly toasted
• 2 cloves of garlic, minced
• 1/2 cup of heavy cream
• 1/2 tsp of finely ground sea salt
• 1/4 tsp of freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, combine basil, olive oil, Parmesan, pine nuts, and garlic in a food processor. Pulse until smooth, scraping down the sides as needed.
4. In a large skillet over medium heat, warm the heavy cream until it just begins to simmer, about 2-3 minutes.
5. Stir the pesto mixture into the cream until fully incorporated, then reduce heat to low to keep warm.
6. Drain the pasta, reserving 1/2 cup of the cooking water, then immediately add the pasta to the skillet with the pesto cream sauce.
7. Toss the pasta with the sauce, adding reserved pasta water a tablespoon at a time if needed to loosen the sauce.
8. Season with sea salt and black pepper, then remove from heat.

Outstanding in its simplicity, this pesto cream sauce pasta offers a velvety texture with a vibrant, herbaceous flavor. Serve it with a sprinkle of extra Parmesan and a side of crusty bread for a meal that feels both indulgent and refreshingly light.

Grilled Chicken with Pesto Cream Sauce

Now, let’s dive into creating a dish that’s as delightful to prepare as it is to eat. Grilled Chicken with Pesto Cream Sauce combines the smoky flavors of perfectly grilled chicken with the rich, herby brightness of pesto cream sauce, a match made in culinary heaven.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each), patted dry
• 1 tbsp high-quality olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 cup heavy cream, chilled
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup homemade or store-bought basil pesto
• 1 clove garlic, minced
• 1 tbsp unsalted butter

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F) to ensure it’s hot enough for a good sear.
2. Brush the chicken breasts evenly with olive oil, then season both sides with salt and pepper.
3. Place the chicken on the grill. Cook for 6-7 minutes on the first side, then flip and cook for another 5-6 minutes, or until the internal temperature reaches 165°F.
4. While the chicken cooks, melt butter in a saucepan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
5. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Let it reduce slightly for about 3 minutes.
6. Stir in the Parmesan cheese and pesto until the sauce is smooth and evenly combined. Remove from heat.
7. Once the chicken is done, let it rest for 5 minutes before slicing. This keeps the juices inside.
8. Serve the grilled chicken slices drizzled with the pesto cream sauce.

The grilled chicken boasts a juicy interior with a slightly charred exterior, perfectly complemented by the creamy, vibrant pesto sauce. Try serving it over a bed of al dente pasta or alongside roasted vegetables for a complete meal.

Pesto Cream Sauce Pizza

Ever wondered how to elevate your pizza night with a gourmet twist? This Pesto Cream Sauce Pizza combines the herby freshness of pesto with the luxurious creaminess of a homemade sauce, all atop a crispy, golden crust.

Ingredients

• 1 pre-made pizza dough (store-bought or homemade, room temperature)
• 1/2 cup fresh basil pesto (vibrant green, aromatic)
• 1/2 cup heavy cream (rich, velvety)
• 1 cup shredded mozzarella cheese (mild, melt-in-your-mouth)
• 1/4 cup grated Parmesan cheese (sharp, nutty)
• 2 tbsp extra virgin olive oil (fruity, high-quality)
• 1/2 tsp garlic powder (earthy, pungent)
• 1/4 tsp salt (fine, sea salt)

Instructions

1. Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside to heat up, ensuring a crispy crust.
2. In a small saucepan over medium heat, warm the heavy cream until it just begins to simmer, about 3 minutes, stirring occasionally to prevent scorching.
3. Whisk in the fresh basil pesto, garlic powder, and salt into the warmed cream until fully combined and smooth, then remove from heat. Tip: For a smoother sauce, blend the mixture briefly with an immersion blender.
4. Roll out the pizza dough on a lightly floured surface to your desired thickness, then brush the surface lightly with extra virgin olive oil.
5. Spread the pesto cream sauce evenly over the dough, leaving a small border for the crust. Tip: Use the back of a spoon for an even layer.
6. Sprinkle the shredded mozzarella and grated Parmesan cheese over the sauce. Tip: For extra flavor, add a pinch of red pepper flakes before baking.
7. Carefully transfer the pizza to the preheated pizza stone or baking sheet and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.

Your Pesto Cream Sauce Pizza emerges from the oven with a perfectly crisp crust, a creamy and herbaceous sauce, and a gooey cheese topping. Serve it sliced with a side of arugula salad dressed in lemon vinaigrette for a refreshing contrast.

Pesto Cream Sauce Stuffed Mushrooms

Here’s how to create these irresistible Pesto Cream Sauce Stuffed Mushrooms, perfect for impressing guests or treating yourself to a gourmet appetizer. Follow these steps carefully for a flawless result.

Ingredients

• 12 large, fresh white mushrooms, stems removed and reserved
• 2 tablespoons rich extra virgin olive oil
• 1/4 cup finely chopped yellow onion
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1/4 cup creamy ricotta cheese
• 2 tablespoons homemade or store-bought basil pesto
• 1/4 cup heavy cream
• 1/2 teaspoon finely ground black pepper
• 1/4 teaspoon sea salt

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. Heat the olive oil in a skillet over medium heat. Add the chopped mushroom stems and yellow onion, sautéing until soft, about 5 minutes.
3. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
4. Remove the skillet from heat and mix in the Parmesan cheese, ricotta cheese, pesto, heavy cream, black pepper, and sea salt until well combined.
5. Carefully fill each mushroom cap with the pesto cream mixture, packing it lightly.
6. Arrange the stuffed mushrooms in the prepared baking dish and bake for 20 minutes, or until the tops are golden and the mushrooms are tender.
7. Let the mushrooms cool for 5 minutes before serving to allow the filling to set slightly.

Delight in the creamy, herby filling contrasted by the earthy, tender mushroom caps. For an extra touch, drizzle with a bit of pesto or sprinkle with additional Parmesan before serving.

Pesto Cream Sauce Lasagna

Ready to elevate your lasagna game with a twist? This Pesto Cream Sauce Lasagna combines the herby freshness of pesto with the creamy richness of a béchamel, layered between sheets of pasta and melted cheese for a comforting yet sophisticated dish.

Ingredients

• 9 lasagna noodles, oven-ready
• 2 cups fresh basil leaves, packed
• 1/2 cup rich extra virgin olive oil
• 1/3 cup pine nuts, lightly toasted
• 2 garlic cloves, minced
• 1/2 cup grated Parmesan cheese, aged
• 1/4 tsp finely ground black pepper
• 1/2 tsp sea salt
• 2 cups whole milk
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 1/4 tsp nutmeg, freshly grated
• 2 cups shredded mozzarella cheese, part-skim

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. In a food processor, combine fresh basil leaves, extra virgin olive oil, pine nuts, minced garlic, grated Parmesan, black pepper, and sea salt. Pulse until smooth to make the pesto.
3. In a medium saucepan over medium heat, melt unsalted butter. Whisk in all-purpose flour and cook for 1 minute to form a roux.
4. Gradually whisk in whole milk, ensuring no lumps form. Bring to a simmer and cook until thickened, about 5 minutes. Stir in freshly grated nutmeg.
5. Spread a thin layer of the béchamel sauce on the bottom of the prepared baking dish. Arrange 3 lasagna noodles over the sauce.
6. Spread half of the pesto over the noodles, followed by a third of the remaining béchamel and a third of the shredded mozzarella. Repeat the layers twice, finishing with mozzarella.
7. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes, or until bubbly and golden.
8. Let the lasagna stand for 10 minutes before slicing. This allows the layers to set for cleaner cuts.

Velvety layers of pasta, creamy sauce, and vibrant pesto come together in this lasagna, offering a delightful contrast of textures and flavors. Serve with a crisp green salad and a glass of white wine for a complete meal.

Pesto Cream Sauce Gnocchi

Whipping up a comforting bowl of Pesto Cream Sauce Gnocchi is simpler than you might think, and it’s perfect for those evenings when you crave something creamy, herby, and utterly satisfying. Let’s walk through the steps together to create this delightful dish.

Ingredients

• 1 lb store-bought or homemade potato gnocchi
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, finely minced
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup basil pesto, homemade or store-bought
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the gnocchi to the boiling water and cook for 2-3 minutes, or until they float to the surface, indicating they’re done.
3. While the gnocchi cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant but not browned.
4. Pour in the heavy cream, stirring constantly to combine with the garlic. Let the mixture simmer gently for 2 minutes to thicken slightly.
5. Reduce the heat to low and stir in the Parmesan cheese until melted and smooth.
6. Add the pesto, black pepper, and sea salt to the sauce, stirring until fully incorporated.
7. Drain the gnocchi and add them directly to the skillet with the pesto cream sauce. Gently toss to coat the gnocchi evenly.
8. Cook for an additional 1-2 minutes, allowing the gnocchi to absorb some of the sauce’s flavors.

Delightfully creamy with a vibrant pesto kick, this gnocchi dish boasts a perfect balance of flavors and textures. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up the luxurious sauce.

Pesto Cream Sauce Risotto

Venturing into the world of risotto can seem daunting, but this Pesto Cream Sauce Risotto is a forgiving and flavorful introduction. Let’s break it down into simple, manageable steps to ensure your success.

Ingredients

• 1 cup Arborio rice, known for its creamy texture
• 2 tbsp rich extra virgin olive oil
• 1/2 cup finely chopped yellow onion, for a subtle sweetness
• 3 cups chicken stock, kept warm on the stove
• 1/2 cup dry white wine, for a touch of acidity
• 1/2 cup freshly grated Parmesan cheese, for a nutty depth
• 1/4 cup homemade or store-bought basil pesto, vibrant and herby
• 1/4 cup heavy cream, for luxurious richness
• Salt, to enhance all the flavors

Instructions

1. Heat the olive oil in a large, heavy-bottomed pan over medium heat until shimmering.
2. Add the chopped onion, sautéing until translucent, about 3 minutes, stirring occasionally to prevent burning.
3. Stir in the Arborio rice, toasting it for 2 minutes until the edges become slightly translucent.
4. Pour in the white wine, stirring constantly until fully absorbed, about 1 minute.
5. Begin adding the warm chicken stock one ladle at a time, stirring frequently and allowing each addition to be fully absorbed before adding the next, about 20 minutes total.
6. Once the rice is al dente and the mixture is creamy, remove from heat and stir in the Parmesan cheese, pesto, and heavy cream until well combined.
7. Season with salt to taste, remembering the Parmesan and pesto already add saltiness.

How the creamy texture of the risotto pairs beautifully with the vibrant, herby notes of the pesto, creating a dish that’s both comforting and refreshing. Serve it as a main course with a crisp green salad or as a sophisticated side to grilled chicken.

Pesto Cream Sauce Baked Salmon

Ready to elevate your weeknight dinner with a dish that’s as nutritious as it is delicious? This Pesto Cream Sauce Baked Salmon combines the richness of cream with the vibrant flavors of homemade pesto, creating a meal that’s sure to impress.

Ingredients

• 1.5 lbs fresh salmon fillet, skin-on
• 1/2 cup heavy cream
• 1/4 cup homemade basil pesto, packed with fresh basil leaves
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground sea salt
• 1/2 tsp freshly cracked black pepper
• 1 lemon, thinly sliced for garnish

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Place the salmon fillet skin-side down on the prepared baking sheet. Drizzle with olive oil and season evenly with sea salt and black pepper.
3. In a small bowl, whisk together the heavy cream and homemade pesto until fully combined. Tip: For a smoother sauce, ensure the pesto is at room temperature before mixing.
4. Pour the pesto cream sauce over the salmon, covering the top evenly. Arrange lemon slices on top for a burst of citrus flavor.
5. Bake in the preheated oven for 20-25 minutes, or until the salmon flakes easily with a fork and the sauce is bubbly. Tip: Avoid overcooking to keep the salmon moist and tender.
6. Let the salmon rest for 5 minutes before serving to allow the flavors to meld. Tip: This resting period also makes the salmon easier to slice.

How the creamy pesto sauce perfectly complements the buttery texture of the salmon, creating a harmonious blend of flavors. Serve this dish over a bed of al dente pasta or with a side of roasted vegetables for a complete meal that’s as beautiful as it is tasty.

Pesto Cream Sauce Vegetable Bake

Mastering the art of a comforting bake doesn’t have to be complicated, especially when it involves a creamy pesto sauce and a medley of fresh vegetables. This Pesto Cream Sauce Vegetable Bake is a testament to how simple ingredients can transform into a dish that’s both nourishing and indulgent.

Ingredients

• 2 cups of fresh basil leaves, packed and vibrant green
• 1/2 cup of rich extra virgin olive oil
• 1/3 cup of pine nuts, lightly toasted for a nutty aroma
• 3 garlic cloves, freshly minced for a pungent kick
• 1/2 cup of grated Parmesan cheese, sharp and salty
• 1 cup of heavy cream, luxuriously thick
• 4 cups of mixed vegetables (zucchini, bell peppers, and cherry tomatoes), chopped into bite-sized pieces
• 1 cup of shredded mozzarella cheese, for a gooey topping
• 1/2 tsp of finely ground black pepper, for a subtle heat
• 1/2 tsp of sea salt, to enhance all the flavors

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a food processor, combine the fresh basil leaves, extra virgin olive oil, pine nuts, minced garlic, and Parmesan cheese. Pulse until the mixture forms a smooth pesto.
3. Pour the heavy cream into a large mixing bowl and gently fold in the pesto until fully incorporated.
4. Add the chopped mixed vegetables to the bowl and toss them in the pesto cream sauce until evenly coated.
5. Transfer the vegetable mixture into a greased baking dish, spreading it out into an even layer.
6. Sprinkle the shredded mozzarella cheese evenly over the top of the vegetables.
7. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
8. Let the bake rest for 5 minutes before serving to allow the sauce to thicken slightly.

Now, the Pesto Cream Sauce Vegetable Bake emerges from the oven with a golden, cheesy crust that gives way to tender vegetables bathed in a velvety pesto cream sauce. Serve it alongside a crisp green salad or crusty bread to soak up every last drop of the sauce.

Pesto Cream Sauce Garlic Bread

Delightfully combining the aromatic punch of garlic with the creamy richness of pesto, this Pesto Cream Sauce Garlic Bread transforms a simple side into a show-stopping centerpiece. Perfect for beginners, this recipe walks you through each step with precision, ensuring a delicious outcome every time.

Ingredients

• 1 loaf of crusty Italian bread, freshly baked
• 1/2 cup of heavy cream, velvety and rich
• 1/4 cup of basil pesto, vibrant and herbaceous
• 3 cloves of garlic, minced to release their pungent aroma
• 1/2 cup of grated Parmesan cheese, sharp and nutty
• 2 tbsp of unsalted butter, creamy and golden
• 1/4 tsp of salt, finely ground
• 1/4 tsp of black pepper, freshly cracked

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. Slice the Italian bread in half lengthwise, creating two even halves for topping.
3. In a small saucepan over medium heat, melt the unsalted butter until it’s fully liquid and fragrant.
4. Add the minced garlic to the melted butter, sautéing for 1-2 minutes until golden but not browned, to avoid bitterness.
5. Stir in the heavy cream and basil pesto, blending until the mixture is smooth and uniformly green.
6. Simmer the sauce on low heat for 5 minutes, allowing the flavors to meld together beautifully.
7. Remove the saucepan from heat and whisk in the grated Parmesan cheese until the sauce is thick and creamy.
8. Season the sauce with salt and black pepper, adjusting to ensure a balanced flavor profile.
9. Generously spread the pesto cream sauce over the cut sides of the bread, covering every inch for maximum flavor.
10. Place the bread on a baking sheet and bake for 10-12 minutes, or until the edges are crispy and the top is bubbly.
11. For an extra golden finish, broil the bread for the last 1-2 minutes, watching closely to prevent burning.

The finished Pesto Cream Sauce Garlic Bread boasts a crispy exterior with a moist, flavorful interior, where the garlic and pesto shine through. Serve it alongside a hearty pasta dish or as a standalone appetizer, perhaps with a sprinkle of red pepper flakes for those who enjoy a bit of heat.

Conclusion

You’ve just discovered a treasure trove of pesto cream sauce recipes that promise to elevate your meals from ordinary to extraordinary. Whether you’re a novice or a seasoned cook, there’s something here for everyone. Don’t hesitate to dive in, try these recipes, and find your favorite. We’d love to hear which one stole your heart—drop us a comment below and share the love by pinning this article on Pinterest!