Save This
This creamy pesto sauce transforms ordinary pasta into a restaurant-worthy meal in minutes. The rich combination of heavy cream and vibrant pesto creates a silky smooth sauce that clings perfectly to any pasta shape, making weeknight dinners feel special without extra effort.
I first made this sauce when I needed a quick dinner solution after a long workday. My family was so impressed they thought I had ordered takeout from our favorite Italian restaurant. Now it appears on our table at least twice a month, especially when time is tight but we still want something delicious.
Ingredients
- Heavy cream: creates the rich, silky base for our sauce. Look for full-fat cream for the best texture
- Water or pasta water: helps thin the sauce to perfect consistency while adding starch for better sauce adhesion
- Unsalted butter: adds richness and helps emulsify the sauce beautifully
- Pesto sauce: provides the signature flavor. Use homemade or high quality store bought with vibrant color
- Shredded parmesan cheese: gives depth and saltiness. Freshly grated works best for smooth melting
- Salt and pepper: for final seasoning adjustments based on your pesto's flavor profile
Step-by-Step Instructions
- Heat The Base:
- Pour heavy cream and water into a large skillet over medium heat. Allow the mixture to come to a gentle simmer, being careful not to let it boil rapidly which can cause separation. The liquid should just barely bubble around the edges of the pan.
- Incorporate Butter And Pesto:
- Add the unsalted butter and pesto to the simmering cream mixture. Stir continuously to help the butter melt evenly and incorporate with the pesto. Continue stirring and cooking over low heat for a full 5 minutes to allow the flavors to meld together completely.
- Finish With Cheese:
- Add the shredded parmesan to the sauce and stir continuously for 2 minutes until fully melted and incorporated. The sauce should thicken slightly but remain pourable. Taste and adjust seasoning with salt and pepper if needed, though the pesto and cheese often provide enough salt.
Save This
The true secret to this sauce is using pasta water instead of plain water whenever possible. I discovered this happy accident when I was short on cream one night and needed to stretch the sauce. The starchy pasta water created an even silkier texture that helped the sauce cling to every bite of pasta better than ever before.
Make It Your Own
This pesto cream sauce welcomes endless variations to suit your taste preferences. Try stirring in sun-dried tomatoes for a pop of tangy sweetness, or fold in cooked chicken, shrimp, or sautéed mushrooms for a heartier meal. For a lighter version, substitute half the heavy cream with chicken broth, though the sauce will be slightly less rich.
Storage Solutions
This sauce keeps beautifully in the refrigerator for up to 3 days in an airtight container. When reheating, do so gently over low heat, adding a splash of cream or milk to refresh the consistency. The sauce may separate slightly when chilled but will come back together when heated slowly while stirring. I often make a double batch specifically to have leftovers for quick meals later in the week.
Serving Suggestions
While this sauce shines on pasta, its versatility extends far beyond. Try it drizzled over roasted vegetables, as a sauce for baked chicken breast, or as a rich topping for homemade pizza. For an elegant appetizer, serve it warm as a dipping sauce with crusty bread. My family particularly loves it with cheese tortellini and a handful of fresh cherry tomatoes for a pop of color and freshness.
Common Queries
- → Can I use store-bought pesto for this sauce?
Yes, both store-bought and homemade pesto work well in this sauce, depending on your preference and available time.
- → What pasta pairs best with this sauce?
Short shapes like penne, fusilli, or rigatoni hold the creamy sauce nicely, but spaghetti or fettuccine are also great choices.
- → Is it possible to make this sauce vegetarian?
Absolutely. Use vegetarian-friendly parmesan and check your pesto ingredients to ensure there are no animal products.
- → How do I prevent the sauce from curdling?
Gently simmer the cream and avoid boiling. Add parmesan off the direct heat for a smooth, velvety texture.
- → Can this sauce be made ahead?
Yes, prepare in advance and reheat gently over low heat, stirring well. Add a splash of pasta water if it thickens.