Creamy Pesto Sauce Food

EASY CREAMY PESTO

Steps:

• Melt butter in a saucepan over medium heat. Stir in heavy cream. Add flour and mix well to remove clumps. Season with salt and pepper.
• Stir sour cream and pesto into the saucepan. Reduce heat to medium-low; simmer, stirring, until flavors combine, 2 to 3 minutes more.

DELICIOUS PESTO CREAM SAUCE

Steps:

• Heat a large skillet and then add the butter and oil.
• Over medium heat, saute the shallots and garlic until soft.Do not get the heat too high or the garlic will burn.
• Add the wine and the chicken broth and season with the salt and pepper.
• Reduce in half, stirring occasionally.
• Add cream and pesto and incorporate well.
• Lower the heat and add 1/4 of the cheese, stir well.
• Then add another 1/4 cup of the cheese and when that is incorporated, add the pasta.
• Toss well and serve.
• Accent well with the remaining cheese.

CREAMY PESTO SAUCE

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.

PESTO CREAM SAUCE

Steps:

• Heat heavy whipping cream and water in a small, heavy saucepan over medium heat until hot but not boiling.
• Add butter, pesto sauce, garlic powder and salt. Reduce heat and continue to cook about 5 more minutes over low heat.
• Stir in 1/2 cup parmesan cheese until melted.

CHICKEN WITH PESTO CREAM SAUCE

Steps:

• 1. Spray skillet with cooking spray. Season chicken with salt and black pepper, as desired. Cook chicken over medium-high heat, about 5 minutes, until no longer pink in center. Remove from pan; set aside. 2. Cook bell pepper in skillet 3 minutes, or until tender-crisp. Return chicken to skillet. 3. Stir pesto into skillet. Add wine and cream. Cook over medium heat until thickened, stirring occasionally. 4. Add pasta; stir. Toss pasta with chicken and bell peppers. Serve warm, sprinkle with Parmesan cheese, if desired.

FETTUCCINE WITH CREAMY PESTO

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, adding the spinach during the last 30 seconds of cooking. Reserve 1 cup cooking water, then drain the pasta and spinach.
• Meanwhile, melt the butter in a large skillet over medium heat. Add the heavy cream, nutmeg, lemon zest and 1/2 teaspoon salt. Increase the heat to medium high and bring the liquid to a simmer. Add the pasta and spinach and toss until coated, about 1 minute. Stir in the cheese and season with salt and pepper. Stir in enough of the reserved cooking water to loosen the sauce.
• Remove from the heat and immediately stir in the pesto. Divide among bowls; top with pepper and more parmesan.

SHRIMP WITH LINGUINE IN A PESTO CREAM SAUCE

Steps:

• Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir the pot until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes.
• While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the shrimp with 1 tablespoon of the Essence and 1/2 teaspoon of the salt and add the shrimp to the pan. Sear the shrimp until pink, about 1 minute, then turn over and cook for another minute. Remove the shrimp from the pan and set aside. Add the onions and saute until softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, pesto, remaining tablespoon of Essence, remaining teaspoon of the salt to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. Return the shrimp, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the parsley and parmesan cheese and toss to blend. Serve immediately.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.

PESTO CREAM SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat olive oil in a large skillet over medium heat. Saute onion until tender and translucent. Stir in garlic and butter, and saute until garlic is soft and fragrant, about 1 minute. Dissolve flour in milk, then stir in. Season with salt and pepper, and simmer 4 minutes, stirring constantly. Add cheese, and stir until melted. Stir in pesto. Add shrimp, mushrooms and tomatoes. Cook 4 minutes, or until heated through. Toss with pasta until evenly coated.

SAUTEED CHICKEN IN A CREAMY PESTO SAUCE

Steps:

• Heat the oil and brown the chicken 2 or 3 minutes each side. Turn the heat down and saute the chicken for 20 minutes until cooked.
• Remove to a dish to keep warm and rest. Deglaze the pan with the wine and then reduce by half before adding the cream and pesto sauce. Bring back to a gentle boil stirring. Check the seasoning.
• Arrange the chicken on warm plates and spoon over the sauce.

CREAMY PESTO PASTA SALAD

Steps:

• Mix pesto and dressing in large bowl until blended.
• Add remaining ingredients; mix lightly.
• Refrigerate 1 hour.

CREAMY PESTO PENNE WITH SAUSAGE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook penne at a boil, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain and transfer pasta to a bowl.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; add to pasta.
• Whisk pesto sauce mix, milk, and olive oil together in a small saucepan; bring to a boil while stirring constantly. Reduce heat to low and keep at a simmer until thickened, about 3 minutes; pour over pasta and sausage mixture and toss to coat.

CHICKEN & CREAMY PESTO PASTA

Steps:

• Cook the pasta according to the packet instructions
• While the pasta is cooking, heat the oil and fry the chicken. After a minute add the courgette.
• Mix the creme fraiche and pesto together.
• Just as the chicken and courgette seems done throw in your cherry tomatoes and cook for about a minute, or until the tomatoes begin to soften. (Not too long or they will turn to sauce!)
• Add the pesto and creme fraiche mix, plus some basil leaves (about 10), to the chicken pan and heat through, covering the other ingredients.
• Drain the pasta, plate up and serve the chicken and sauce on top. Sprinklw with some more basil leaves if you want.
• You can make more of less sauce really easily and add as much chicken as you like to suit all appetites and tastes, less pesto or more could be added too.

CREAMY PESTO SHRIMP

Steps:

• Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
• In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook 6 to 8 minutes, stirring constantly.
• Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until thickened.
• Stir in the shrimp, and cook until they turn pink, about 5 minutes. Serve over the hot linguine.

CREAMY PESTO HADDOCK RECIPE

Steps:

• Heat oven to 450°F.
• Place fish in 13x9-inch baking dish.
• Mix dressing and pesto; spread onto fish. Top with tomatoes.
• Bake 15 min. or until fish flakes easily with fork.

RAVIOLI WITH CREAMY PESTO SAUCE

Steps:

• Combine whipping cream and pesto sauce in a saucepan; add capers.
• Cook mixture over low heat until thoroughly heated, stirring frequently.
• Cook pasta according to package directions, and drain.
• Toss pasta with sauce, and sprinkle with toasted pine nuts.
• Serve immediately.

CREAMY PESTO PASTA

Steps:

• Melt the butter over medium heat and add the meat. Fry until browned all over.
• Add the pesto and mix well. At this point you may add the spinach in the quantity you wish if you choose to.
• Add 2 or 3 tbs double cream depending on your preference. Add the chicken stock as well and give it a good stir. Taste and adjust the salt and add pepper if desired.
• Add to the cooked pasta and mix well. You can add cheese either before adding the mix to the pasta or after, it's up to you.

CHEESE TORTELLINI WITH CREAMY PESTO SAUCE

Steps:

• In 4 quarts of boiling water, add 1 lb. of frozen cheese tortellini. Once water comes to a boil (which could take 15 minutes), cook for 12 minutes.
• While the tortelli is cooking, heat 2 Tbls. of butter in pan (large enough to add all ingredients towards the end). Saute the mushrooms in the melted butter.
• Add the can of cream of mushroom soup and milk. Mix well.
• Now, add the cream cheese and stir until the cream cheese has melted and the mixture is creamy.
• Add the pesto sauce until blended nicely, cooking all ingredients over a medium flame.
• Add the tomatoes. Continue stirring, adding the salt and pepper.
• Now, add the cooked tortellini to the creamy mixture and coat the tortellini, stirring gently - you do not wish to break up the cooked tortellini.
• Add a splash of red wine - stir until blended. (Wine is optional, but the alcohol will burn off, and the wine flavor remains.).
• Lastly, add the grated parmesan cheese and stir gently while the flame is still on medium.
• Lower the flame to "simmer." If you have a lid for your pan, cover your pan; if not, that's fine, too -- let the tortellini and creamy mixture simmer on a low flame for 8 minutes. Your Cheese Tortellini with Creamy Pesto Sauce is ready to be served.
• Dish up into separate bowls. This dish cools quickly, so serve promptly.
• Cover leftovers and refrigerate. When re-heating, add a little milk, if desired.

CREAMY WALNUT PESTO SAUCE

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.