Best 9 Creamy Pesto Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a symphony of flavors with our creamy pesto sauce, a versatile culinary creation that transforms ordinary dishes into extraordinary delights. Whether you're a seasoned chef or a home cook looking to impress, this collection of creamy pesto sauce recipes will guide you through a culinary journey like no other. From classic pesto variations to unique flavor combinations, each recipe promises an explosion of taste that will leave your palate craving more. Prepare to elevate your pasta dishes, grilled meats, and even vegetables with this creamy, herbaceous sauce that's bursting with freshness and vibrant colors. Let's embark on this culinary adventure together and discover the endless possibilities that await you with our creamy pesto sauce extravaganza!

Here are our top 9 tried and tested recipes!

PHENOMENAL CHICKEN AND PASTA IN CREAMY PESTO SAUCE



Phenomenal Chicken and Pasta in Creamy Pesto Sauce image

An extremely delicious meal: the crunch of pine nuts and the tang of sun-dried tomatoes combine with chicken and pasta in a heavenly pesto cream sauce. Be sure to taste and salt before serving, because depending on what kind of chicken broth you use, the dish may require no salt at all or may be extremely under-salted.

Provided by GILL846

Categories     Main Dish Recipes     Pasta     Chicken

Time 55m

Yield 6

Number Of Ingredients 21

2 cups fresh basil
3 cloves garlic
⅓ cup freshly grated Parmesan cheese
⅓ cup pine nuts
1 medium ripe tomato, chopped
¼ cup olive oil
¼ cup chicken broth
1 cup white wine
2 tablespoons dried basil
2 teaspoons dried oregano
2 cloves garlic, minced
6 boneless, skinless chicken breasts, cut into strips
1 (16 ounce) package dried penne pasta
5 tablespoons olive oil, divided
1 large onion, diced
1 tablespoon sugar
½ (8 ounce) jar oil-packed sun-dried tomatoes, drained and sliced
⅓ cup pine nuts
½ cup white wine
1 cup heavy cream
salt to taste

Steps:

  • Place basil, garlic, Parmesan, pine nuts, and tomato in a food processor. Gradually add olive oil, while pulsing, until mixture is smooth and creamy.
  • In a bowl, stir together chicken broth, 1 cup white wine, dried basil, oregano, and minced garlic. Stir in chicken pieces.
  • Bring a large pot of lightly salted water to a boil. Add pasta, and cook until just al dente, about 8 minutes. Drain, and rinse under cold water. Toss with 2 tablespoons olive oil. Set aside.
  • Heat 3 tablespoons olive oil in a skillet over medium heat. Stir in onions, and sprinkle with sugar. Cook until the onions are soft and translucent. Stir in sun-dried tomatoes and pine nuts, and cook about 3 minutes. Stir in chicken and marinade. Stir in 1/2 cup white wine. Simmer chicken pieces, stirring occasionally, about 8 minutes.
  • Add pasta and pesto to the skillet. Stir in cream, and cook until the sauce is thickened. Adjust salt and freshly ground pepper to taste, and serve with freshly grated Parmesan.

Nutrition Facts : Calories 943 calories, Carbohydrate 71.1 g, Cholesterol 126.7 mg, Fat 49.9 g, Fiber 5.7 g, Protein 45.7 g, SaturatedFat 15 g, Sodium 220.6 mg, Sugar 7.5 g

CREAMY CILANTRO PESTO SAUCE



Creamy Cilantro Pesto Sauce image

A delicious creamy topping for chicken or fish. Can be served cold or hot. I personally prefer it cold on top of hot broiled lemon pepper mahi mahi with brown rice and steamed spinach. Garnish dish with cilantro leaves after topping with sauce.

Provided by KB

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 10m

Yield 8

Number Of Ingredients 8

1 bunch cilantro leaves
½ cup reduced-fat cream cheese
5 artichoke hearts
2 green onions, or more to taste
5 leaves fresh basil, or more to taste
2 tablespoons chopped jalapeno pepper
½ lemon, juiced
1 dash salt

Steps:

  • Blend cilantro leaves, cream cheese, artichoke hearts, green onions, basil, jalapeno pepper, lemon juice, and salt in a blender until smooth.

Nutrition Facts : Calories 44.8 calories, Carbohydrate 2.7 g, Cholesterol 8.9 mg, Fat 2.9 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 1.8 g, Sodium 152.6 mg, Sugar 0.2 g

ONE PAN PASTA WITH CREAMY SHRIMP AND PESTO SAUCE



One Pan Pasta With Creamy Shrimp and Pesto Sauce image

This recipe from Sunset uses only one pan. Yup, a single pan! The secret is to use frozen cooked shrimp and prepared pesto. When I make it, I thaw the shrimp by putting them in the same colander I am going to use for the pasta. Then I pour the pasta and its boiling water over the shrimp, and--voila--thawed shrimp! The recipe is very pesto-y, so, if you like, feel free to cut down on the pesto and use more sun-dried tomatoes. Also, use whatever pasta shape you like (we prefer long noodles, for instance).

Provided by CorriePDX

Categories     Penne

Time 25m

Yield 3 serving(s)

Number Of Ingredients 7

12 ounces dry penne pasta
1 lb frozen pre- cooked shrimp, thawed
1/2 cup prepared pesto sauce
1/4 cup whipping cream
1/4 cup chicken broth
3 tablespoons chopped drained sun-dried tomatoes packed in oil
salt and pepper

Steps:

  • In a 4- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add pasta and cook, stirring occasionally, until tender to bite, 7 to 12 minutes. Drain and return to pan.
  • Add shrimp, pesto, cream, broth, and dried tomatoes to pasta; stir over medium heat until hot and evenly incorporated, 2 to 3 minutes. Add salt and pepper to taste.

PENNE WITH CREAMY PESTO SAUCE



Penne with Creamy Pesto Sauce image

This is a recipe I concocted with ingredients on hand, including my homemade pesto. My family loved it! Serve vegetarian or top with a cooked chicken breast.

Provided by Sheri Miller

Categories     World Cuisine Recipes     European     Italian

Time 55m

Yield 8

Number Of Ingredients 16

1 (16 ounce) package uncooked penne pasta
1 tablespoon olive oil
1 pound fresh broccoli florets
1 pound fresh asparagus, trimmed and cut into 1 1/2-inch pieces
1 (8 ounce) package sliced fresh mushrooms
¼ cup thinly sliced onion
1 clove garlic, minced
½ cup pine nuts
salt to taste
2 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
2 cups milk
1 cup prepared pesto
salt and ground black pepper to taste
1 tablespoon pine nuts

Steps:

  • Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still slightly firm, about 11 minutes; drain.
  • Heat olive oil in a large skillet over medium heat and cook and stir broccoli, asparagus, mushrooms, onion, garlic, and 1/2 cup pine nuts until the broccoli and asparagus are tender, about 8 minutes. Season with salt to taste.
  • Melt butter in a large saucepan over medium heat and stir in flour and 1 teaspoon salt until smooth. Slowly whisk in milk until thoroughly combined, bring to a simmer, and reduce heat to medium-low. Simmer sauce, whisking constantly, until thickened, about 3 minutes.
  • Remove sauce from heat and whisk in prepared pesto. Season to taste with salt and black pepper.
  • Pour pesto sauce into skillet with broccoli mixture; gently stir in penne pasta until thoroughly combined. Sprinkle with 1 tablespoon pine nuts to serve.

Nutrition Facts : Calories 530.2 calories, Carbohydrate 56.6 g, Cholesterol 22.5 mg, Fat 26.5 g, Fiber 6.3 g, Protein 21.5 g, SaturatedFat 7.7 g, Sodium 599 mg, Sugar 7.7 g

GNOCCHI WITH ASPARAGUS & OLIVES IN A CREAMY PESTO SAUCE



Gnocchi With Asparagus & Olives in a Creamy Pesto Sauce image

This honestly is so easy to make and such a nice dish. This is good enough to serve to company. Other than the asparagus and onion that you will need to cut, the rest is all pantry or store bought items. The creamy ricotta and bread crumbs added to the soft gnocchi makes for a perfect dish. Many grocery stores carry fresh and frozen varieties, as all of mine do. Whole Foods, Sams Club, Trader Joes, for those in the US carry them and of course most Italian Markets. They are a nice change from the traditional pasta shapes. I happen to love asparagus in this, but I have also used peas or green beans too. For the pesto, by all means make your own, but a good store brand makes this quick and easy.

Provided by SarasotaCook

Categories     Vegetable

Time 20m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 13

1 lb gnocchi (refrigerated or frozen)
1/2 lb asparagus, cut in 1/2-inch pieces on an angle (approximately 2 cups, green beans or peas make a great substitute)
1 medium onion, cut in half and thin sliced (use less onion if you want)
1/2-3/4 cup black olives, cut in half (buy a can of pre cut olives and save yourself some time)
1/2 lemon, zest of, use the other half thin sliced as a garnish if you want
salt (go easy with the salt as the pesto and olives are both salty)
pepper
1 cup pesto sauce (I used a basil pesto)
1/4 cup heavy cream
1/3 cup ricotta cheese
1 cup Italian seasoned breadcrumbs
1 1/2-2 tablespoons olive oil
1/2 cup parmesan cheese

Steps:

  • Bread Crumb Topping -- Make this first and then just set it off to the side. In a small dry saute pan, add the breadcrumbs and bring to medium high heat. You just want to toast them and they don't take long so keep an eye on them. Make sure to keep stirring them. You could easily make your own bread crumbs for this, but I used store bought Italian seasoned bread crumbs which saved some time. Once the bread crumbs are toasted and golden brown, transfer to a small bowl and mix with the olive oil and parmesan cheese.
  • Vegetables -- In a large pot of salted boiling water (on a medium boil), add the asparagus and cook until tender. About 3-5 minutes. It depends on how thick your asparagus is. Remove the asparagus with a slotted spoon to a bowl of ice water to set the color and to stop the cooking. It just needs a minute in the water, then transfer to a plate lined with a paper towel to dry.
  • Gnocchi -- Cook the gnocchi according to package directions. Drain well and return to the pot (keep the heat on medium / medium low.
  • Finish -- Add the cream, pesto, olives, and onions to the gnocchi and cook another 2-3 minutes until everything is heated through. Check for seasoning and add any additional salt or pepper if needed. Then add in the asparagus, lemon zest and toss lightly.
  • Serve -- Transfer to a serving platter and top with the toasted bread crumbs and a scoop of the ricotta cheese. Garnish with the lemon slices from the half of lemon you did not zest. ENJOY!
  • Add a fresh cucumber and tomato salad for a nice simple side dish.

CREAMY WALNUT PESTO SAUCE



Creamy Walnut Pesto Sauce image

This is a creamy Italian-style sauce that I regularly serve warm, over hot noodles or cold, spread on crackers. The combination of the sour yogurt, tangy garlic and bitter walnuts makes for a nice, balanced sauce. This recipe works best with a yogurt that contains 5% milk fat or higher. Add enough so that the sauce is a bit wetter than you'd like because the dry ingredients will absorb a fair amount of liquid. You don't need to use your best extra virgin olive oil because the food processor will ruin its flavour, pure grade olive oil is fine.

Provided by henry

Categories     Sauces

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

150 g parmigiano-reggiano cheese, cubed
200 g walnuts, shelled
5 garlic cloves, peeled
10 ml salt
15 ml dried basil
150 ml olive oil
500 ml yogurt
salt and pepper

Steps:

  • Cut the cheese into 1cm cubes and chop finely in your food processor.
  • Add walnuts, garlic, salt and basil and chop until you have a rough paste.
  • Slowly add olive oil to the running food processor until the paste starts to form a ball.
  • Add yogurt to the food processor and pulse until thoroughly mixed.
  • Transfer the sauce to a bowl, cover tightly and refrigerate for one hour to allow the flavours to mingle.

Nutrition Facts : Calories 853, Fat 79.4, SaturatedFat 16.7, Cholesterol 43.4, Sodium 1882.5, Carbohydrate 15.6, Fiber 3.6, Sugar 7.2, Protein 26.5

CREAMY ARUGULA PESTO PASTA SAUCE



CREAMY ARUGULA PESTO PASTA SAUCE image

Categories     Herb

Yield 1 cup

Number Of Ingredients 8

1 garlic clove
2 tbsp toasted pine nuts (30 mL)
3 cups loosely-packed baby arugula leaves (750 mL)
2 cups loosely-packed parsley leaves (500 mL)
1 tbsp Bertolli Extra Virgin Olive Oil (15 mL)
1/3 cup Hellmann's Real Mayonnaise (75 mL)
2 tbsp lemon juice (30 mL)
salt and pepper

Steps:

  • In the bowl of a food processor, mince the garlic. Add the pine nuts, arugula, parsley and olive oil to the bowl and purée for about 30 seconds or until well minced. Add the mayonnaise and lemon juice and purée just until combined. Season with salt and pepper. Makes 1 cup (250 mL) of sauce, enough to coat 1 lb (500 g) of pasta.

PASTA WITH CREAMY AVOCADO "PESTO" SAUCE



Pasta with Creamy Avocado

This decandent sauce is creamy, buttery and luscious. If you love avocados, then you will enjoy this quick and easy sauce.

Provided by Kathy W

Categories     Other Sauces

Time 25m

Number Of Ingredients 9

1 ripe avocado
1 Tbsp mayonnaise
1/2-1 tsp onion, finely minced
1/2-1 tsp lime juice
salt and pepper to taste
2 Tbsp slivered almonds, lightly toasted and finely chopped
16 oz pasta - your choice
2-3 Tbsp melted butter
grated parmesan

Steps:

  • 1. Sauce: Remove avocado from skin and place in a small bowl. Mash with a fork until fairly smooth - it doesn't have to be perfect. Stir in lime juice, mayonnaise, onion, almonds, salt and pepper. Blend well.
  • 2. Cook pasta according to package directions.
  • 3. Drain and return to pot. Drizzle with melted butter. Mix to coat the pasta then serve up each individual portion.
  • 4. Spoon on a generous dollop of avocado sauce and gently mix. (The heat from the pasta will "melt" the sauce much like any other pesto), sprinkle with parmesan and enjoy.

CREAMY PESTO SAUCE



Creamy Pesto Sauce image

Lovingly known as just 'green spaghetti' in our family, this pesto is unique because of the addition of cream cheese which gives it a great creamy texture (plus no pine nuts!).

Provided by *DW*

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 15m

Yield 10

Number Of Ingredients 6

1 bunch fresh basil leaves
1 cup Parmesan cheese
2 ounces cream cheese
¼ cup olive oil
1 tablespoon butter
1 large clove garlic, minced

Steps:

  • Bring a large pot of water to a boil. Add the basil leaves and cook until tender and bright green, 2 to 5 minutes. Drain basil, reserving 2 tablespoons of the basil water.
  • Blend basil, 2 tablespoons basil water, Parmesan cheese, cream cheese, olive oil, butter, and garlic in a blender until smooth and creamy.

Nutrition Facts : Calories 114.9 calories, Carbohydrate 0.9 g, Cholesterol 16.3 mg, Fat 10.9 g, Fiber 0.1 g, Protein 3.8 g, SaturatedFat 4.1 g, Sodium 147.8 mg, Sugar 0.1 g

Tips:

  • To make the creamiest sauce, use full-fat ingredients like heavy cream and cream cheese.
  • For a more vibrant green color, use fresh basil leaves.
  • If you don't have pine nuts on hand, you can substitute walnuts or almonds.
  • Add a squeeze of lemon juice to brighten up the flavor.
  • Serve the sauce immediately over pasta, vegetables, or grilled meats.
  • Store any leftover sauce in an airtight container in the refrigerator for up to 3 days.

Conclusion:

This creamy pesto sauce is a versatile and delicious condiment that can be used in a variety of dishes. It's perfect for pasta, vegetables, grilled meats, and even sandwiches. With its vibrant green color and rich, nutty flavor, this sauce is sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy way to add some flavor to your meal, give this creamy pesto sauce a try.

Related Topics