Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or water to loosen the sauce if needed.
Creamy Pesto Sauce
Servings 4 servings
Ingredients
Easy Pesto
- 4 cups fresh basil leaves packed
- ½ cup pine nuts
- 1 cup Parmesan cheese freshly grated
- 1 cups extra virgin olive oil
- 2 cloves garlic
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Creamy Pesto Sauce
- ½ cup heavy cream plus more for thinning, if needed
- 2 cups pesto homemade or store-bought
- ¼ cup Parmesan cheese freshly grated
- salt and pepper to taste
Instructions
Easy Pesto
- Add all of your ingredients except the oil to the food processor.
- Run the food processor for a few seconds until ingredients are chopped. Then slowly pour the olive oil into the food processor while running it.
- Taste your pesto to make sure that the flavors are balanced. Add more salt or a splash of lemon juice if needed.
Creamy Pesto Sauce
- In a saucepan over medium heat, warm the heavy cream until it begins to simmer. Stir in the pesto and cook for 1-2 minutes until smooth and heated through. Remove from heat.
- Stir in ¼ cup grated Parmesan. Season with salt and pepper, to taste.
Notes
Nutrition
Serving: 3cups | Calories: 606kcal | Carbohydrates: 11g | Protein: 9g | Fat: 58g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 48mg | Sodium: 1268mg | Potassium: 34mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2986IU | Vitamin C: 0.2mg | Calcium: 293mg | Iron: 1mg
