Feast your eyes on these 20 mouthwatering pesto cream sauce recipes that are about to revolutionize your dinner game! Whether you’re craving a quick weeknight meal or looking to impress at your next gathering, these creamy, herby delights promise to deliver comfort and flavor in every bite. Dive into our roundup and discover your next kitchen obsession—your taste buds will thank you!
Creamy Pesto Pasta with Sun-Dried Tomatoes
Unbelievably easy yet ridiculously delicious, this creamy pesto pasta with sun-dried tomatoes is the weeknight hero you didn’t know you needed. It’s like a hug in a bowl, but with more garlic and less awkwardness.
Ingredients
- For the pasta:
- 12 oz pasta (your choice, but penne works wonders)
- 1 tbsp salt (for the pasta water)
- For the sauce:
- 1 cup heavy cream
- 1/2 cup pesto (store-bought or homemade, we don’t judge)
- 1/2 cup grated Parmesan cheese
- 1/4 cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste (okay, maybe we judge a little)
Instructions
- Bring a large pot of water to a rolling boil and add 1 tbsp salt. Pro tip: Salt your pasta water like the sea to flavor the pasta from the inside out.
- Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
- While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Watch it like a hawk—garlic burns faster than your last diet.
- Pour in the heavy cream, stirring constantly to prevent curdling. Let it simmer gently for 2 minutes to thicken slightly.
- Stir in the pesto, Parmesan cheese, and sun-dried tomatoes. If the sauce is too thick, loosen it with a splash of the reserved pasta water. Season with salt and pepper to taste.
- Add the cooked pasta to the skillet and toss until evenly coated with the sauce. Serve immediately for maximum creaminess.
Delightfully creamy with a punch of pesto and the sweet tang of sun-dried tomatoes, this pasta is a flavor bomb waiting to happen. Try topping it with extra Parmesan and a sprinkle of red pepper flakes for a little kick that says ‘I meant to do that.’
Chicken Alfredo with Pesto Cream Sauce
Alright, folks, let’s dive into a dish that’s like a cozy blanket for your taste buds—creamy, dreamy, and packed with flavor. This Chicken Alfredo with Pesto Cream Sauce is the culinary equivalent of a warm hug, perfect for those nights when you’re craving something indulgent yet surprisingly simple to whip up.
Ingredients
- For the chicken:
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the sauce:
- 2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup pesto
- 1/2 tsp garlic powder
- 1/4 tsp salt
- For the pasta:
- 8 oz fettuccine
- 4 cups water
- 1 tsp salt
Instructions
- Preheat your skillet over medium heat and add 1 tbsp olive oil.
- Season the chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper, then cook in the skillet for 6-7 minutes per side, or until the internal temperature reaches 165°F. Tip: Let the chicken rest for 5 minutes before slicing to keep it juicy.
- While the chicken cooks, bring 4 cups of water to a boil in a large pot, add 1 tsp salt, and cook the fettuccine according to package instructions until al dente. Tip: Reserve 1/2 cup of pasta water before draining for adjusting sauce consistency later.
- In the same skillet used for chicken, lower the heat to medium-low and pour in 2 cups heavy cream, stirring gently.
- Add 1/2 cup grated Parmesan cheese, 1/4 cup pesto, 1/2 tsp garlic powder, and 1/4 tsp salt to the cream, whisking until the sauce is smooth and slightly thickened, about 3-4 minutes. Tip: If the sauce is too thick, stir in reserved pasta water a tablespoon at a time until desired consistency is reached.
- Slice the cooked chicken into strips and toss with the drained fettuccine and pesto cream sauce until everything is beautifully coated.
You’ll love how the creamy Alfredo sauce clings to every strand of pasta, with the pesto adding a fresh, herby kick that cuts through the richness. Serve it up with a sprinkle of extra Parmesan and a side of garlic bread for the ultimate comfort food experience.
Pesto Cream Sauce Pizza with Arugula
Oh, buckle up, buttercup, because we’re about to take your pizza night from ‘meh’ to ‘more, please!’ with a Pesto Cream Sauce Pizza that’s so good, it’ll have you writing home about it. Topped with fresh arugula for that peppery punch, this pie is the love child of your wildest culinary dreams and your most ambitious snack cravings.
Ingredients
- For the crust:
- 1 pre-made pizza dough (16 oz)
- 1 tbsp olive oil
- For the sauce:
- 1/2 cup heavy cream
- 1/4 cup pesto
- 1/4 tsp salt
- For the toppings:
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups fresh arugula
Instructions
- Preheat your oven to 475°F (245°C) and let it heat up while you prepare the pizza. A hot oven is key to a crispy crust!
- Roll out the pizza dough on a floured surface to your desired thickness. For a crispy edge, keep it thin; for a fluffier base, go thicker.
- Brush the dough with olive oil to prevent sogginess and add a golden finish.
- In a small bowl, mix the heavy cream, pesto, and salt until well combined. Spread this sauce evenly over the dough, leaving a small border for the crust.
- Sprinkle the mozzarella and Parmesan cheeses over the sauce. The more cheese, the merrier, but don’t overload it unless you’re into cheesy landslides.
- Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
- Remove from the oven and immediately top with fresh arugula. The heat will slightly wilt the greens, making them perfectly tender.
Delight in the creamy, herby goodness of the pesto cream sauce paired with the crisp, peppery arugula. Serve this pizza with a side of drama for maximum enjoyment, because let’s face it, sharing is optional.
Grilled Salmon with Pesto Cream Sauce
Salmon, the ocean’s answer to ‘what’s for dinner?’, gets a glam makeover with this Grilled Salmon with Pesto Cream Sauce recipe. It’s like the salmon put on its little black dress, and pesto cream sauce is its sparkly clutch—absolutely irresistible!
Ingredients
- For the salmon:
- 4 salmon fillets (6 oz each)
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the pesto cream sauce:
- 1 cup heavy cream
- 1/2 cup basil pesto
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
Instructions
- Preheat your grill to medium-high heat (about 400°F) to get those perfect grill marks without sticking.
- Brush each salmon fillet with olive oil, then season both sides with salt and black pepper. This is your salmon’s spa treatment—don’t skip it!
- Place the salmon skin-side down on the grill. Grill for 4-5 minutes per side, or until the salmon flakes easily with a fork. Tip: Don’t flip the salmon more than once to keep it from falling apart.
- While the salmon grills, heat the heavy cream in a small saucepan over medium heat until it begins to simmer, about 3 minutes.
- Whisk in the basil pesto, Parmesan cheese, and minced garlic. Reduce the heat to low and simmer for another 2 minutes, stirring constantly, until the sauce thickens slightly. Tip: If the sauce is too thick, add a tablespoon of water to thin it out.
- Remove the salmon from the grill and let it rest for 2 minutes. This lets the juices redistribute, making every bite moist and flavorful.
- Drizzle the pesto cream sauce over the grilled salmon just before serving. Tip: For an extra pop of color and flavor, garnish with fresh basil leaves.
Buttery and rich, the salmon pairs beautifully with the vibrant, herby pesto cream sauce, creating a dish that’s as visually stunning as it is delicious. Serve it over a bed of quinoa or with a side of roasted veggies for a meal that’s sure to impress.
Vegetable Lasagna with Pesto Cream Sauce
Buckle up, buttercups, because we’re about to dive into a veggie-packed lasagna that’ll make your taste buds do a happy dance. This isn’t your grandma’s lasagna (no offense to grandma), but a modern twist with a creamy pesto sauce that’s as easy to make as it is delicious.
Ingredients
- For the lasagna:
- 9 lasagna noodles
- 2 cups ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups sliced zucchini
- 2 cups sliced mushrooms
- 1 cup chopped spinach
- For the pesto cream sauce:
- 1 cup heavy cream
- 1/2 cup pesto
- 2 cloves garlic, minced
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- Cook the lasagna noodles according to package instructions until al dente, then drain and set aside. Tip: Add a splash of oil to the water to prevent sticking.
- In a bowl, mix the ricotta cheese, egg, and half of the Parmesan cheese until well combined.
- In a skillet over medium heat, sauté the zucchini, mushrooms, and spinach until just tender, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
- For the sauce, heat the heavy cream in a saucepan over low heat. Stir in the pesto and garlic, and simmer for 2 minutes until slightly thickened.
- Layer the lasagna: Start with a layer of noodles, then half the ricotta mixture, half the vegetables, a third of the mozzarella, and a third of the sauce. Repeat the layers, ending with noodles, sauce, and the remaining cheeses.
- Bake for 25 minutes, or until the cheese is bubbly and golden. Tip: Let it sit for 10 minutes before slicing to set.
Perfectly layered with a creamy, herby sauce and packed with veggies, this lasagna is a showstopper. Serve it with a crisp salad and a glass of white wine for a meal that’s as fancy as it is comforting.
Pesto Cream Sauce Stuffed Mushrooms
Unbelievably easy yet impressively fancy, these Pesto Cream Sauce Stuffed Mushrooms are here to turn your snack game from meh to magnificent. Perfect for when you want to feel gourmet without the gourmet effort.
Ingredients
- For the mushrooms:
- 12 large white mushrooms, stems removed
- 1 tbsp olive oil
- For the filling:
- 1/2 cup cream cheese, softened
- 1/4 cup pesto
- 1/4 cup grated Parmesan cheese
- 1/4 tsp garlic powder
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Brush each mushroom cap with olive oil, both inside and out, to prevent sticking and add flavor.
- In a medium bowl, mix together the cream cheese, pesto, Parmesan cheese, and garlic powder until smooth. Tip: Letting the cream cheese sit out for a bit makes it easier to mix.
- Spoon the filling into each mushroom cap, mounding it slightly. Tip: A small cookie scoop can make this step quicker and less messy.
- Bake for 20 minutes, or until the mushrooms are tender and the filling is golden and bubbly. Tip: For an extra crispy top, broil for the last 2 minutes.
Absolutely divine, these mushrooms boast a creamy, herby center with a tender yet slightly crisp exterior. Serve them atop a slice of toasted baguette for an extra crunch or as is for a low-carb delight.
Shrimp Scampi with Pesto Cream Sauce
Get ready to dive fork-first into a dish that’s as easy to love as it is to make—Shrimp Scampi with Pesto Cream Sauce. This isn’t just dinner; it’s a creamy, garlicky, shrimp-loaded hug for your taste buds.
Ingredients
- For the shrimp scampi:
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 1/4 cup white wine
- 1 tbsp lemon juice
- Salt to taste
- For the pesto cream sauce:
- 1 cup heavy cream
- 1/4 cup pesto
- 1/2 cup grated Parmesan cheese
- For serving:
- 8 oz linguine, cooked al dente
- Fresh basil leaves for garnish
Instructions
- Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
- Add shrimp to the skillet, seasoning with salt, and cook until pink, about 2 minutes per side. Remove shrimp and set aside.
- In the same skillet, add garlic and red pepper flakes, sautéing until fragrant, about 30 seconds. Tip: Don’t let the garlic brown or it’ll turn bitter.
- Pour in white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Let simmer until reduced by half, about 2 minutes.
- Reduce heat to low and stir in heavy cream, pesto, and Parmesan cheese until the sauce is smooth and slightly thickened, about 3 minutes. Tip: Constant stirring prevents the sauce from separating.
- Return the shrimp to the skillet, tossing to coat in the sauce, and heat through for about 1 minute.
- Serve the shrimp and sauce over cooked linguine, garnished with fresh basil leaves. Tip: For an extra kick, sprinkle with additional red pepper flakes before serving.
Lusciously creamy with a punch of garlic and a hint of spice, this dish is a showstopper. Try serving it with a side of crusty bread to soak up every last drop of that pesto cream sauce—no shame in the carb game here.
Pesto Cream Sauce Gnocchi
Ever find yourself staring into the fridge, dreaming of a dish that’s both indulgent and easy? Enter the world of Pesto Cream Sauce Gnocchi, where fluffy potato pillows meet a luxuriously creamy pesto sauce that’ll have you doing a happy dance in your kitchen.
Ingredients
- For the gnocchi:
- 1 lb store-bought gnocchi
- For the sauce:
- 1 cup heavy cream
- 1/2 cup basil pesto
- 1/4 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- Salt to taste
Instructions
- Bring a large pot of salted water to a boil over high heat.
- Add the gnocchi to the boiling water and cook according to package instructions, usually about 2-3 minutes, or until they float to the surface.
- While the gnocchi cooks, melt the butter in a large skillet over medium heat. Tip: Keep the heat medium to avoid burning the butter.
- Add the minced garlic to the skillet and sauté for about 1 minute, until fragrant.
- Pour in the heavy cream, stirring constantly to combine with the butter and garlic.
- Stir in the pesto and Parmesan cheese until the sauce is smooth and heated through. Tip: If the sauce is too thick, add a splash of the gnocchi cooking water to thin it out.
- Drain the gnocchi and add them directly to the skillet with the sauce, tossing gently to coat. Tip: For extra flavor, let the gnocchi sit in the sauce for a minute before serving.
- Serve immediately, garnished with extra Parmesan if desired.
Bursting with the fresh, herby punch of pesto and the rich, creamy texture that only heavy cream can deliver, this dish is a weeknight hero. Try serving it with a side of crusty bread to sop up every last drop of that glorious sauce.
Beef Tenderloin with Pesto Cream Sauce
Mmm, beef tenderloin—the filet mignon’s fancier cousin—just got a major glow-up with this pesto cream sauce that’s so good, you’ll want to drink it with a straw. Perfect for when you’re trying to impress your in-laws or just treating yourself because, well, you deserve it.
Ingredients
- For the beef tenderloin:
- 1.5 lbs beef tenderloin
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- For the pesto cream sauce:
- 1 cup heavy cream
- 1/2 cup basil pesto
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
Instructions
- Preheat your oven to 400°F (because good things come to those who preheat).
- Season the beef tenderloin all over with salt and pepper, like you’re giving it a little spa treatment.
- Heat olive oil in an oven-safe skillet over medium-high heat until it’s shimmering like a disco ball.
- Sear the beef tenderloin on all sides until it’s beautifully browned, about 3 minutes per side. Tip: Don’t move it around too much—let it get that perfect crust.
- Transfer the skillet to the oven and roast for about 15 minutes for medium-rare, or until a meat thermometer reads 135°F. Tip: Trust the thermometer, not the clock.
- While the beef is roasting, make the pesto cream sauce by combining heavy cream, basil pesto, Parmesan, and minced garlic in a small saucepan over medium heat. Stir until the sauce is smooth and heated through, about 5 minutes. Tip: Keep the heat medium to avoid scorching your dreams.
- Remove the beef from the oven and let it rest for 5 minutes—this is non-negotiable for juicy meat.
- Slice the beef tenderloin and serve drizzled with the pesto cream sauce.
Lusciously tender with a sauce that’s rich, herby, and just a little bit garlicky, this dish is a showstopper. Try serving it over a bed of mashed potatoes to soak up all that saucy goodness, or go rogue and pair it with a crisp salad for a lighter take.
Pesto Cream Sauce Risotto
Let’s face it, risotto is the culinary equivalent of a warm hug, and when you throw pesto cream sauce into the mix, it’s like that hug just won the lottery. This dish is a creamy, dreamy, herbaceous delight that’ll have you questioning why you ever settled for plain old rice.
Ingredients
- For the risotto:
- 1 cup Arborio rice
- 4 cups chicken broth, kept warm
- 1/2 cup dry white wine
- 1 small onion, finely chopped
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1/2 cup grated Parmesan cheese
- For the pesto cream sauce:
- 1 cup heavy cream
- 1/2 cup basil pesto
- 1/4 cup grated Parmesan cheese
Instructions
- In a large saucepan, heat the olive oil and 1 tbsp butter over medium heat until the butter is melted.
- Add the chopped onion and sauté until translucent, about 3 minutes.
- Stir in the Arborio rice, coating it in the oil and butter, and toast for 2 minutes until slightly golden.
- Pour in the white wine and stir continuously until the wine is fully absorbed.
- Begin adding the warm chicken broth one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
- While the risotto cooks, in a separate saucepan, combine the heavy cream and pesto over low heat. Stir until well combined and heated through, about 5 minutes.
- Once the risotto is creamy and the rice is al dente, remove from heat and stir in the remaining 1 tbsp butter and 1/2 cup Parmesan cheese.
- Fold the pesto cream sauce into the risotto until evenly distributed.
- Serve immediately, garnished with additional Parmesan if desired.
Velvety and rich, this risotto is a symphony of flavors with the pesto cream sauce adding a vibrant, herby kick. Try serving it with a side of grilled chicken or shrimp for a meal that’s as satisfying as it is Instagram-worthy.
Eggplant Parmesan with Pesto Cream Sauce
Now, let’s dive into a dish that’s as fun to make as it is to eat, combining the crispy, cheesy goodness of eggplant parmesan with the creamy, herby bliss of pesto cream sauce. It’s a match made in culinary heaven that’ll have your taste buds doing a happy dance.
Ingredients
- For the Eggplant:
- 2 large eggplants, sliced into 1/2-inch rounds
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup vegetable oil, for frying
- For the Pesto Cream Sauce:
- 1 cup heavy cream
- 1/2 cup basil pesto
- 1/4 cup grated Parmesan cheese
- 1/2 tsp salt
- For Assembly:
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Season the eggplant slices with salt and let them sit for 10 minutes to draw out moisture. Pat dry with paper towels.
- Set up a breading station: place flour in one bowl, beaten eggs in another, and mix breadcrumbs with 1/2 cup Parmesan cheese, salt, and pepper in a third.
- Dredge each eggplant slice in flour, dip in egg, then coat with the breadcrumb mixture.
- Heat vegetable oil in a large skillet over medium heat. Fry eggplant slices in batches until golden brown, about 3 minutes per side. Drain on paper towels.
- For the sauce, heat heavy cream in a saucepan over medium heat until it begins to simmer. Stir in pesto, 1/4 cup Parmesan, and salt. Cook for 2 minutes until slightly thickened.
- Layer half the eggplant slices in a baking dish, top with half the sauce and half the mozzarella. Repeat layers.
- Sprinkle remaining 1/4 cup Parmesan over the top and bake for 20 minutes, until bubbly and golden.
- Let stand for 5 minutes before serving to allow the layers to set.
Mmm, the result is a glorious harmony of textures: crispy eggplant, gooey cheese, and velvety sauce. Serve it over a bed of spaghetti for a carb-loaded feast or alongside a crisp salad to keep things light. Either way, it’s a showstopper.
Pesto Cream Sauce Chicken Wings
Ever had one of those days where you stare into your fridge, hoping it magically transforms into a gourmet kitchen? Well, today’s your lucky day because we’re turning those humble chicken wings into a show-stopping dish with a pesto cream sauce that’ll have you doing a happy dance.
Ingredients
- For the wings:
- 2 lbs chicken wings
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the pesto cream sauce:
- 1/2 cup heavy cream
- 1/4 cup pesto
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
Instructions
- Preheat your oven to 400°F (because good things come to those who preheat).
- Toss the chicken wings with olive oil, salt, and pepper until they’re slicker than a politician.
- Spread the wings on a baking sheet in a single layer, giving them the personal space they deserve.
- Bake for 40 minutes, flipping halfway through, until they’re golden and crispy enough to make a sound when you tap them.
- While the wings are baking, combine heavy cream, pesto, Parmesan, and garlic in a saucepan over medium heat. Stir until the sauce is smoother than your pickup lines.
- Simmer the sauce for 5 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.
- Once the wings are done, toss them in the pesto cream sauce until they’re dressed to impress.
Mmm, these wings are a masterpiece of crispy, creamy, and herby goodness. Serve them with a side of crusty bread to sop up every last drop of that luxurious sauce, or go rogue and pile them on a salad for a dish that defies expectations.
Spaghetti Squash with Pesto Cream Sauce
Mmm, imagine twirling your fork into strands of spaghetti squash that’s been smothered in a luxuriously creamy pesto sauce—yes, it’s as dreamy as it sounds, and yes, your taste buds are about to throw a party.
Ingredients
- For the spaghetti squash:
- 1 medium spaghetti squash (about 3 lbs)
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the pesto cream sauce:
- 1 cup heavy cream
- 1/2 cup basil pesto (store-bought or homemade)
- 1/4 cup grated Parmesan cheese
- 1/4 tsp garlic powder
Instructions
- Preheat your oven to 400°F (200°C). This is the perfect temp to get your squash tender without turning it to mush.
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Pro tip: A sharp knife and a little patience will save your fingers.
- Drizzle the cut sides with olive oil, then sprinkle with salt and pepper. Place them cut-side down on a baking sheet.
- Roast for 35-40 minutes, or until the flesh is easily pierced with a fork. The edges might get a little golden—that’s flavor, baby!
- While the squash cools slightly, heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Stirring constantly is key here to prevent a cream catastrophe.
- Whisk in the pesto, Parmesan, and garlic powder until the sauce is smooth and heated through. If it’s too thick, a splash of milk will loosen it up.
- Use a fork to scrape the squash into strands, then toss with the pesto cream sauce until every nook is coated.
Velvety strands of squash meet a sauce that’s rich, herby, and just a little cheesy—this dish is a textural dream. Serve it up in the squash shells for a dinner that’s as Instagram-worthy as it is delicious.
Pesto Cream Sauce Dip with Artichokes
Unbelievably easy yet impressively gourmet, this Pesto Cream Sauce Dip with Artichokes is your next party’s showstopper. It’s the kind of dish that whispers ‘I slaved over this’ while you actually spent more time picking out your outfit than prepping.
Ingredients
- For the sauce:
- 1 cup heavy cream
- 1/2 cup basil pesto
- 1/2 cup grated Parmesan cheese
- For the mix-ins:
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1/2 cup shredded mozzarella cheese
Instructions
- In a medium saucepan over medium heat, warm the heavy cream until it begins to simmer, about 3-4 minutes. Tip: Stir occasionally to prevent a skin from forming on the surface.
- Whisk in the basil pesto and Parmesan cheese until the mixture is smooth and the cheese has melted, about 2 minutes.
- Add the chopped artichoke hearts and shredded mozzarella cheese to the sauce, stirring until the mozzarella is fully melted and the artichokes are evenly distributed, about 2-3 minutes. Tip: For a smoother dip, blend the artichokes before adding.
- Transfer the dip to a serving bowl and let it sit for 5 minutes to thicken slightly. Tip: Garnish with a drizzle of pesto and a sprinkle of Parmesan for an extra touch of elegance.
Go ahead, dive into this creamy, dreamy dip where the tangy artichokes play off the rich, herby pesto sauce. Serve it with crusty bread or veggie sticks for a crowd-pleasing appetizer that’s as versatile as it is delicious.
Pesto Cream Sauce Mac and Cheese
Today’s the day we throw caution to the wind and marry two of the greatest culinary loves: mac and cheese and pesto. Trust me, this ‘Pesto Cream Sauce Mac and Cheese’ is the creamy, herby hug your taste buds didn’t know they needed.
Ingredients
- For the pasta:
- 8 oz elbow macaroni
- 4 cups water
- 1 tsp salt
- For the pesto cream sauce:
- 2 cups heavy cream
- 1/2 cup basil pesto
- 1 cup grated Parmesan cheese
- 1/2 tsp black pepper
- For the topping:
- 1/2 cup panko breadcrumbs
- 2 tbsp melted butter
Instructions
- Preheat your oven to 375°F (190°C) to get it ready for the final bake.
- In a large pot, bring 4 cups of water to a boil. Add 1 tsp of salt and 8 oz of elbow macaroni. Cook for 7 minutes, or until al dente. Tip: Stir occasionally to prevent sticking.
- Drain the macaroni and set aside. Do not rinse; the starch helps the sauce cling better.
- In the same pot, combine 2 cups of heavy cream and 1/2 cup of basil pesto over medium heat. Stir until the mixture begins to simmer.
- Reduce the heat to low. Add 1 cup of grated Parmesan cheese and 1/2 tsp of black pepper. Stir until the cheese melts and the sauce is smooth. Tip: Keep the heat low to avoid curdling the sauce.
- Add the cooked macaroni to the sauce, stirring until well coated.
- Transfer the mac and cheese to a baking dish. In a small bowl, mix 1/2 cup of panko breadcrumbs with 2 tbsp of melted butter. Sprinkle evenly over the top. Tip: For extra crunch, toast the breadcrumbs in a dry pan before mixing with butter.
- Bake for 15 minutes, or until the topping is golden and crispy.
Kick back and marvel at your creation. The pesto cream sauce mac and cheese is luxuriously creamy with a punch of herby freshness, all topped with a buttery, crunchy crust. Serve it straight from the dish for that oh-so-satisfying scoop of comfort.
Pesto Cream Sauce Bruschetta
Zesty and zippy, this Pesto Cream Sauce Bruschetta is the culinary equivalent of a high-five to your taste buds. Perfect for when you’re feeling fancy but your energy levels are screaming ‘nap time’.
Ingredients
- For the bruschetta:
- 1 baguette, sliced into 1/2-inch pieces
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- For the pesto cream sauce:
- 1 cup heavy cream
- 1/2 cup prepared pesto
- 1/4 cup grated Parmesan cheese
- For topping:
- 1 cup cherry tomatoes, halved
- Fresh basil leaves for garnish
Instructions
- Preheat your oven to 375°F (190°C). This is the perfect temperature to get your baguette slices golden without turning them into charcoal.
- Arrange the baguette slices on a baking sheet. Brush each slice lightly with olive oil and sprinkle with garlic powder. Bake for 10 minutes, or until the edges are just starting to tan.
- While the bread is toasting, pour the heavy cream into a saucepan over medium heat. Let it warm up for about 2 minutes, but don’t let it boil – we’re making sauce, not scrambled cream.
- Whisk in the pesto and Parmesan cheese until the sauce is smooth and slightly thickened, about 3 minutes. Tip: If the sauce is too thick, a splash of milk can loosen it up without dulling the flavor.
- Remove the toasted baguette slices from the oven. Let them cool for a minute – patience is a virtue, especially when it comes to not burning your mouth.
- Top each slice with a spoonful of the pesto cream sauce, a couple of cherry tomato halves, and a basil leaf. Tip: For an extra flavor kick, a drizzle of balsamic glaze can elevate this dish from ‘yum’ to ‘where have you been all my life?’.
Every bite of this bruschetta is a creamy, crunchy, and fresh explosion of flavors. Serve it at your next gathering and watch it disappear faster than your motivation to do the dishes afterward.
Pesto Cream Sauce Stuffed Chicken Breast
Alright, folks, let’s dive into a dish that’s about to make your taste buds do a happy dance—Pesto Cream Sauce Stuffed Chicken Breast. Imagine juicy chicken breasts playing hide and seek with a creamy, herby pesto filling, and you’ve got yourself a dinner winner.
Ingredients
- For the chicken:
- 4 boneless, skinless chicken breasts
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp olive oil
- For the stuffing:
- 1/2 cup basil pesto
- 1/2 cup heavy cream
- 1/2 cup shredded mozzarella cheese
- For the garnish:
- Fresh basil leaves
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C) to get it ready for the chicken.
- Season the chicken breasts evenly with salt and black pepper on both sides.
- In a small bowl, mix the basil pesto, heavy cream, and mozzarella cheese until well combined. Tip: For an extra flavor kick, add a pinch of red pepper flakes to the mixture.
- Carefully cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
- Stuff each chicken breast with the pesto cream mixture, then seal the opening with toothpicks. Tip: Don’t overstuff, or the filling will ooze out during cooking.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 3-4 minutes on each side until golden brown.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Use a meat thermometer to ensure perfect doneness.
- Remove from the oven, let rest for 5 minutes, then garnish with fresh basil leaves and grated Parmesan cheese.
Wow, what a showstopper! The chicken is succulent, the filling is luxuriously creamy with a punch of pesto, and that golden Parmesan crust? Chef’s kiss. Serve it over a bed of garlic mashed potatoes or alongside a crisp salad for a meal that’ll have everyone asking for seconds.
Pesto Cream Sauce Fettuccine Alfredo
Now, let’s dive into a dish that’s like a hug in a bowl, but with the sophistication of a dinner party superstar. Pesto Cream Sauce Fettuccine Alfredo is the love child of two Italian classics, and it’s here to make your taste buds dance with joy.
Ingredients
- For the pasta:
- 12 oz fettuccine
- 1 tbsp salt
- For the sauce:
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup pesto
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1/4 tsp black pepper
Instructions
- Bring a large pot of water to a boil over high heat. Add 1 tbsp salt and 12 oz fettuccine. Cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
- While the pasta cooks, melt 2 tbsp unsalted butter in a large skillet over medium heat. Add 2 cloves minced garlic and sauté until fragrant, about 1 minute.
- Pour in 1 cup heavy cream, stirring constantly. Bring to a gentle simmer, then reduce heat to low. Tip: Keep the heat low to avoid curdling the cream.
- Stir in 1/2 cup grated Parmesan cheese until melted and smooth. Add 1/4 cup pesto and 1/4 tsp black pepper, mixing well to combine.
- Drain the pasta, reserving 1/2 cup of pasta water. Add the fettuccine to the skillet, tossing to coat in the sauce. If needed, add reserved pasta water a little at a time to reach desired consistency. Tip: The starch in the pasta water helps the sauce cling to the noodles.
Unbelievably creamy with a vibrant pesto kick, this dish is a showstopper. Serve it with a sprinkle of extra Parmesan and a side of garlic bread for the ultimate comfort food experience.
Pesto Cream Sauce Garlic Bread
Ever find yourself staring into the abyss of your fridge, wondering if there’s a way to marry your love for garlic bread with your undying devotion to pesto? Well, buckle up, buttercup, because we’re about to take your taste buds on a joyride with this Pesto Cream Sauce Garlic Bread that’s so good, it should probably be illegal.
Ingredients
- For the bread:
- 1 loaf French bread, sliced in half lengthwise
- 1/2 cup unsalted butter, softened
- 4 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- For the pesto cream sauce:
- 1 cup heavy cream
- 1/2 cup basil pesto
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This ensures your garlic bread doesn’t stick and makes cleanup a breeze.
- In a small bowl, mix together the softened butter, minced garlic, and 1/4 cup Parmesan cheese until well combined. Spread this mixture evenly over the cut sides of the French bread.
- Place the bread on the prepared baking sheet and bake for 10 minutes, or until the edges are golden and crispy. Keep an eye on it to prevent burning!
- While the bread is baking, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Stir in the pesto and 1/4 cup Parmesan cheese, then reduce the heat to low and let it thicken for about 5 minutes, stirring occasionally.
- Once the bread is out of the oven, drizzle the pesto cream sauce generously over the top. For an extra touch of decadence, sprinkle a little more Parmesan on top.
- Slice and serve immediately while it’s warm and gooey. Watch as it disappears faster than your last diet resolution.
Rich, creamy, and packed with flavor, this Pesto Cream Sauce Garlic Bread is the ultimate comfort food. Serve it as a side to your favorite pasta dish or enjoy it as a sinful snack all on its own—no judgment here.
Pesto Cream Sauce Quiche
Pesto cream sauce quiche is the culinary equivalent of a hug in a pie crust—comforting, slightly indulgent, and guaranteed to make your taste buds do a happy dance. Perfect for brunch, lunch, or that ‘I deserve something fancy’ dinner, this dish is a vibrant twist on the classic quiche, blending the herby punch of pesto with the luxurious creaminess of, well, cream.
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and diced
- 4 tbsp ice water
- For the filling:
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup pesto
- 1 cup shredded mozzarella cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 375°F (190°C). This ensures a perfectly golden crust without any soggy bottoms.
- In a large bowl, whisk together flour and salt for the crust. Add the diced butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough makes it tough, so stop as soon as it holds together.
- Roll out the dough on a floured surface to fit a 9-inch pie dish. Trim and crimp the edges for a decorative finish.
- In another bowl, whisk together eggs, heavy cream, pesto, salt, and pepper until smooth. Stir in the mozzarella cheese.
- Pour the filling into the prepared crust. Tip: Place the pie dish on a baking sheet to catch any spills and make transferring in and out of the oven easier.
- Bake for 35-40 minutes, or until the filling is set and the top is lightly golden. A knife inserted into the center should come out clean.
- Let the quiche cool for 10 minutes before slicing. This allows the filling to set properly, making for cleaner slices.
With its flaky crust and creamy, herb-infused filling, this pesto cream sauce quiche is a showstopper that’s surprisingly simple to make. Serve it with a side of arugula salad for a pop of color and a peppery contrast to the rich quiche.
Conclusion
Simply put, these 20 Delicious Pesto Cream Sauce Recipes are a treasure trove of culinary inspiration, perfect for elevating any meal. Whether you’re a seasoned chef or a kitchen newbie, there’s something here to delight your taste buds. We’d love to hear which recipes you try and adore—don’t forget to leave a comment and share your favorites on Pinterest. Happy cooking!