Easy Creamy Pesto Food

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.

QUICK & SIMPLE PESTO (CLASSIC PESTO RECIPE) SAUCE

Steps:

• Combine all ingredients in blender or food processor & cover.
• Blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth.

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.

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.

CREAMY PESTO

Steps:

• Combine basil, pine nuts, Asiago, garlic, pepper, and salt in a food processor; pulse until uniformly chopped. Gradually add olive oil until a thick paste forms. Taste and adjust the seasoning.
• Melt butter in a medium pan over low heat. Add flour and whisk constantly for 2 minutes. Gradually add milk, stirring constantly. Continue to cook until thickened, about 5 minutes. Stir in Asiago cheese until melted. Stir in pesto sauce until combined.

THE BEST CREAMY PESTO PASTA

Steps:

• Boil a large pot of water over high heat. Season the water generously with salt, and cook the pasta according to the manufacturers instructions.
• Heat a large skillet over medium low heat. Add in the butter and garlic. Cook for 30-60 seconds until the garlic is fragrant.
• Pour in the heavy cream, milk and pesto. Stir and cook for 1 minute to warm through. Turn heat to low, then add in the parmesan cheese. Stir until it is melted.
• Grab the cooked pasta with tongs out of the boiling water and add it directly to the sauce. Toss to combine. Add pasta water if the sauce needs to be thinned out.
• Serve warm, garnished with parmesan cheese.
• See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.

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 SAUCE

Steps:

• Add the basil, garlic, pine nuts, Parmesan, lemon juice, salt, and pepper to the bowl of a food processor fitted with a blade attachment. Process until all of the ingredients are finely minced and a paste-like mixture forms.
• With the food processor on, very slowly drizzle in the oil through the feed tube. Toss with warm pasta (if desired) and enjoy!

CREAMY PESTO GNOCCHI

Steps:

• Add the pesto, cream, wine, and garlic to a deep skillet over medium heat.
• Once the sauce starts to gently bubble, stir in the gnocchi. Cover the pan and cook for 5 minutes.
• Uncover the pan and give it a good stir. Continue to cook it for a couple more minutes, stirring often (the sauce will thicken quickly as the gnocchi releases more starch).
• Once the sauce is thickened to your liking, stir in the parmesan cheese. If the sauce gets too thick at any point, add in another splash of wine or cream. Season with extra salt & pepper as needed and serve immediately.

CREAMY PESTO PASTA

Steps:

• Bring 4 quarts of salted water to a boil, cook pasta to al dente according to package instructions. Reserve 1/3 cup of pasta water and drain pasta.
• While pasta is cooking, in a food processor add the basil leaves, garlic cloves, pine nuts, cheese, salt/pepper. Pulse until all ingredients are chopped. On high, slowly pour in the olive oil through the spout. Open and scrape the sides with a spatula to get any leaves that might have been stuck. Blend again and add additional 2 tbsp olive oil. Taste and adjust seasoning if necessary. (To stop here and store pesto, see note #5)
• In a large skillet with high walls over medium heat, melt 2 tbsp unsalted butter, add in the pesto, and stir to combine. Add in the 3 tbsp of heavy cream and crushed red pepper flakes (optional, if you do not like spicy then omit). Whisk together until the sauce is smooth and fully combined. Lower heat to simmer.
• Add in the cooked/drained pasta into the pesto sauce and using tongs, carefully toss to coat the pasta. Add in 2-3 tbsp of reserved pasta water until the pasta is fully coated with the sauce and silky.
• Serve with additional cheese over the top (optional). Enjoy!

CREAMY PESTO SAUCE

Steps:

• Boil the pasta according to package instructions.
• While the pasta cooks, melt the butter over medium heat in a large pan. Add the cream and whisk the two together.
• Add the pesto and lemon zest and whisk to combine. Cook the sauce (don't let it boil) for a couple of minutes before adding the Parmesan cheese and parsley. Stir until the cheese melts into the sauce.
• Add the cooked pasta and toss to coat it in the sauce. Squeeze the lemon juice over the top, toss again, and serve.

SIMPLE CREAMY PESTO PASTA

Steps:

• Put pasta on to boil.
• While the pasta is cooking, melt the first lot of butter and saute mushrooms, garlic and proscuitto (or ham). Remove from pan, keep warm.
• Melt second lot of butter. Add flour and cook 1 minute, stirring constantly.
• Stir in stock and milk and cook, stirring frequently, until sauce thickens.
• Add the mushrooms, proscuitto and cheese.
• Stir until cheese is melted.
• Add the pesto, salt and pepper.
• Toss hot pasta with sauce and 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.

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.

CREAMY PESTO PASTA SALAD

Steps:

• For the pasta, bring a large pot of water to a boil. Add salt and pasta, cooking until pasta is tender. Drain well and toss with olive oil. Cool to room temperature while preparing the pesto.
• For the pesto, wash the basil, discard the stems and dry thoroughly. Set aside.
• Place the garlic, pine nuts, salt and pepper in a food processor. Process 10 seconds to chop garlic. Add basil leaves and pulse 4-5 times to shred basil. Scrape down the sides of the bowl. With the machine running, slowly pour in the olive oil in a steady stream until the mixture is smooth, about 20 seconds. Add the Parmesan, mayonnaise and lemon juice, processing just until incorporated.
• Transfer pesto to a large serving bowl and toss with cooled pasta. Serve with additional Parmesan if desired.

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.

EASY PESTO CREAM SAUCE

Steps:

• Place all ingredients in a saucepan. Simmer over medium heat until it just starts to thicken, about 3 to 4 minutes. Remove from the heat. Makes 1 cup, enough for 8 ounces of pasta. Mix it into pasta in a bowl, then add additional salt to taste.