DELICIOUS PESTO CREAM SAUCE
This is a great sauce for pasta. We like cappelini, penne, or fettucini. Add shrimp or crawfish for a complete meal with a crisp green salad and some hot, buttered French bread. I make my own pesto and freeze in ice cube trays. This recipe calls for 2 cubes. Enjoy!
Provided by Penny Stettinius
Categories Cheese
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
PESTO CREAM SAUCE
Serve this delicious sauce over your favorite pasta for a quick, delectable meal. Do NOT substitute half-and-half for the heavy cream if you want a thick sauce. Heavy cream contains at least 36% milkfat. Half-and-half, just like the name says, is half milk and half cream and is no more than 18% milkfat. If half-and-half is used, the sauce will only be half as thick as it would if heavy cream were used. Also, if the amount of butter is reduced, that will also make the sauce thinner, as butter is 80% milkfat.
Provided by mailbelle
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
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.
PESTO CREAM SAUCE
This absolutely combines the best ingredients to create a rich, velvety pesto sauce. It's sinfully delicious!
Provided by rosiella
Categories World Cuisine Recipes European Italian
Time 50m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 677.2 calories, Carbohydrate 52.2 g, Cholesterol 154.9 mg, Fat 38.3 g, Fiber 3.8 g, Protein 33.6 g, SaturatedFat 16.6 g, Sodium 738.2 mg, Sugar 6.8 g
QUICK & SIMPLE PESTO (CLASSIC PESTO RECIPE) SAUCE
This is a pretty easy recipe for a classic pesto sauce. It can be served with pasta for "Pasta & Pesto" or spread on toasted Italian bread or on sandwiches and salads... You can blend it into bread or muffin mix. You can make Pesto Pizza. You can even add heavy cream if you desire a "creamy pesto sauce". The key is to use only FRESH BASIL. Note: Pine nuts are AKA Pignoli Nuts
Provided by BlondieItaliana
Categories Spreads
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 5
Steps:
- Combine all ingredients in blender or food processor & cover.
- Blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth.
Nutrition Facts : Calories 1628.5, Fat 166.2, SaturatedFat 29.7, Cholesterol 52.8, Sodium 927.3, Carbohydrate 12, Fiber 3.4, Sugar 2, Protein 31.6
PESTO SAUCE RECIPE
TRADITIONAL ITALIAN RECIPE: Every year I plant Italian Basil and every year the plants do so well that I can't use it up fast enough. What to do? Basil Pesto, of course! Here is the traditional Italian Pesto Recipe. Note that pesto is always made to taste, based on the ingredients at hand. So adjust the ingredients to your taste.
Provided by Uncut Recipes
Time 20m
Yield 8 servings
Number Of Ingredients 7
Steps:
- 01 - Put all ingredients into a food processor ( or smash everything by hand ) until smooth. 02 - Pour the Pesto into a jar and cover with a little Olive Oil, then seal and store in the fridge. It will keep in a fridge for up to two weeks.
Nutrition Facts : ServingSize 1 portion, Calories 250 cal, Fat 25 g
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.
CREAMY PESTO SHELLS
The most epic pesto cream sauce ever! It's fresh, vibrant, and amazingly creamy. Served with pasta for a quick family favorite meal!
Provided by Chungah @ Damn Delicious
Time 30m
Number Of Ingredients 17
Steps:
- To make the pesto, combine spinach, broccoli and basil in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add chicken stock in a slow stream until emulsified; set aside.
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add tomatoes, and cook, stirring occasionally, until the tomatoes begin to burst and have softened, about 5 minutes; season with salt and pepper, to taste. Set aside.
- Heat remaining 2 tablespoons olive oil in the skillet. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic and Italian seasoning until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Gradually whisk in chicken stock. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 4 minutes.
- Stir in pesto and heavy cream until heated through, about 2-3 minutes.
- Stir in pasta until well combined, about 2 minutes; season with salt and pepper, to taste. Remove from heat; stir in mozzarella and Parmesan until melted, about 1 minute.
- Serve immediately, topped with tomatoes.
PASTA WITH BASIL CREAM SAUCE
Creamy pasta is an easy dinner dream. Al dente pasta served with basil cream sauce is the perfect vegetarian meal and can be ready in 20 minutes.
Provided by Alida Ryder
Categories Dinner
Time 25m
Number Of Ingredients 9
Steps:
- Melt the butter in a pan then add the onion. Cook until soft and translucent.
- Add the garlic, basil and dried herbs (if using) and cook for another 30 seconds.
- Pour in the cream and allow to come to a simmer. Simmer for 5-7 minutes until the sauce covers the back of a spoon easily.
- Transfer sauce to a food processor or blender (or use an immersion blender) and blend until smooth.
- Pour the sauce back into the pan and add lemon juice, salt and pepper to taste. Bring to a simmer and add cooked pasta or serve over cooked chicken.
Nutrition Facts : Calories 346 kcal, Carbohydrate 65 g, Protein 9 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 7 mg, Sodium 68 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
CREAM CHEESE PESTO PASTA
Provided by Kitchen Nostalgia
Number Of Ingredients 3
Steps:
- Cook pasta according package to directions. Drain, but reserve about 1/2 cup water.
- Whisk cream cheese with pesto and about 6 Tbsp pasta water until creamy. Adding more or less water will produce thinner or thicker sauce. Pour over drained tortellini and toss to combine.
- Serve immediately. Serving suggestion (optional): sprinkle with some chopped parsley, roasted sunflower seeds and grated Parmesan cheese.
CHICKEN WITH PESTO CREAM SAUCE (KETO + LOW CARB)
This Chicken with Pesto Cream Sauce is low carb comfort food at it's finest! Grilled Garlic Chicken is smothered with a Creamy Pesto Alfredo sauce making it a decadent keto-friendly dinner!
Provided by Annie Holmes
Categories Dinner
Time 25m
Number Of Ingredients 12
Steps:
- For the Garlic Chicken: Combine the olive oil, garlic, lemon and spices in a small bowl and stir until combined.
- Place the sliced chicken breast in a plastic bag and pour marinade over the chicken. Refrigerate for at least an hour.
- Heat grill to medium heat (about 375 degrees) and grill chicken 4-5 minutes on each side until the chicken has reached an internal temp of 165 degrees.
- For the Pesto Cream Sauce: Heat a large deep skillet or a medium size sauce pan to medium heat.
- Add the white wine and pesto and bring to a simmer. Reduce the heat to low and stir in the heavy cream and parmesan. Stir the mixture and allow it to simmer over low heat until it reaches your desired consistency.
- Serve each chicken grilled chicken breast with pesto cream sauce and diced tomatoes if desired.
Nutrition Facts : Calories 282 calories, Carbohydrate 1.4 grams carbohydrates, Cholesterol 141 milligrams cholesterol, Fat 16.9 grams fat, Fiber 0.1 grams fiber, Protein 68 grams protein, ServingSize 1 chicken breast with 1/4 cup cream sauce, Sodium 226 milligrams sodium, Sugar 0.5 grams sugar
PASTA WITH PESTO CREAM SAUCE
The trick to mastering any pasta and sauce dish is timing them so they are ready at the same time. The pasta takes about 10 minutes or so and the sauce about the same. So time your cooking accordingly! As soon as you place the pasta in the water, you should be melting the butter in the pan to make the sauce.
Provided by Martha
Time 30m
Number Of Ingredients 11
Steps:
- Place a medium to large pot of water on for the pasta. Cook pasta according to the package directions but make it still a little bit chewy so it can cook further in the sauce. Do not drain water.
- Heat milk in microwave until hot but not scalded.
- In a large sauté pan over medium heat, melt butter and add flour. Lower heat to medium low and cook, stirring often with a wooden spoon, for four or five minutes or until the raw flour smell is gone.
- Add hot milk one third at a time using a whisk to incorporate. Once all the milk is in, add nutmeg, dry mustard, salt, pepper, Worcestershire sauce and all of the pesto. Heat the mixture to medium and using a strainer or spider, place pasta into sauce along with ½ cup of pasta water and heat. If mixture is too thick, add more pasta water. If too thin, cook until the pasta absorbs some liquid.
- Once the dish is the perfect consistency, serve with grated Parmesan cheese over each portion.
CHICKEN WITH PESTO CREAM SAUCE
This recipe is unbelievably delicious and takes as little as 20 minutes to make! Tender chicken breasts are pan seared and then simmered in a flavorful pesto cream sauce for a perfectly tender and flavor packed chicken dinner.
Provided by Kimber
Categories Dinner
Time 20m
Number Of Ingredients 12
Steps:
- Mix the flour, garlic powder, 1/2 tsp salt, and pepper together. Lightly coat each side of the chicken cutlets with the mixture.
- Heat oil in a large skillet over medium high heat. Once the oil is hot, add the chicken breasts to the pan in a single layer and cook 3-4 minutes per side. Remove the chicken from the skillet and set aside.
- Add the garlic to the skillet and stir for about 30 seconds.
- Add the cream and parmesan cheese to the skillet and mix to combine. Bring to a rapid boil for 2 minutes stirring regularly, then reduce the heat to low.
- Stir in the pesto until combined with the cream sauce.
- Place the chicken breasts back in the the sauce and let it simmer for 3-5 minutes or until the sauce has thickened.
- Garnish as desired and serve immediately.
Nutrition Facts : Calories 545 kcal, Carbohydrate 8 g, Protein 39 g, Fat 40 g, SaturatedFat 22 g, Cholesterol 216 mg, Sodium 748 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
PASTA WITH PESTO CREAM SAUCE
This dreamy Pasta with Pesto Cream Sauce is comfort food at its finest. So many amazing flavors come together in this easy homemade pasta dish!
Provided by Kevin and Amanda
Categories Dinner
Time 18m
Number Of Ingredients 9
Steps:
- Bring 4 quarts of water to boil, then add 1 tablespoon kosher salt and 12 ounces pasta, and cook until al dente. Drain the pasta and set aside. Meanwhile, make the pesto.
- To the workbowl of a food processor, add basil, 1/2 cup Parmesan cheese, pine nuts, garlic cloves, and salt and pepper. Process while slowly drizzling in olive oil. Next add the cream and butter to a heavy-bottomed saucepan set over medium heat. Pour in the pesto, stir until well combined, and let simmer for 2-3 minutes. Turn off the heat, add the the remaining 1/4 cup Parmesan cheese, and stir until melted and combined.
- Add the drained pasta to the sauce and gently stir together. At this point you can either plate and top with hot rotisserie chicken, or if your chicken is already chopped and is cold from the fridge, go ahead and add it to the pasta and stir together for 2 minutes to heat up the chicken.
Nutrition Facts : Calories 348 calories, Sugar 0.7 g, Sodium 405.8 mg, Fat 27.6 g, SaturatedFat 8.4 g, TransFat 0.2 g, Carbohydrate 16.5 g, Fiber 3.2 g, Protein 11.2 g, Cholesterol 29.6 mg
CREAMY FRESH TOMATO PESTO
Creamy Tomato Pesto Fettuccine is a healthy, simple and easy pasta sauce recipe, creamy and delicious without the cream.
Provided by Rosemary Molloy
Categories Pasta
Time 10m
Number Of Ingredients 11
Steps:
- Using either a blender, bullet or a food processor (I used a bullet only because that was what was available and it worked great) add all ingredients (you may have to add half the ingredients if there is not enough room in your machine) except the parmesan cheese.
- Blend until everything comes together, or until it reaches the desired texture (I left it a little on the chunky side, not creamy creamy). Makes approximately 1 3/4 cups enough for 2 meals of 3 cups of cooked pasta. Top with freshly grated parmesan cheese. Enjoy!
Nutrition Facts : Calories 391 kcal, Carbohydrate 31 g, Protein 6 g, Fat 29 g, SaturatedFat 4 g, Sodium 1194 mg, Fiber 9 g, Sugar 17 g, ServingSize 1 serving
CREAMY PESTO SAUCE RECIPE
Pesto cream sauce is a creamy, buttery, nutty wondersauce, elevated by earthy bite from basil and garlic. Made with milk, it's light enough to serve up in summertime and hearty enough to fill up on. You can totally take the easy way and used jarred pesto. Use a wide, flat noodle like fettuccine, and don't forget to save your pasta water - it's a must for this (and most) pasta sauces.
Provided by Danielle Esposti
Categories Pasta
Time 30m
Number Of Ingredients 9
Steps:
- Heat a large pot of water until boiling, then season with the salt. Cook the pasta according to package directions. Reserve 2 cups pasta water, then drain.
- Place the pot back over a medium flame. Add 2 tbsp butter and heat until it melts then foams. Sprinkle the flour over the butter and whisk until the flour turns lightly golden brown, 1-2 minutes.
- Pour in one cup pasta cooking water and one cup milk. Whisk and simmer until the mixture thickens slightly, about 5 minutes. Add the parmesan cheese gradually, a few tablespoons at a time, whisking until smooth; repeat until all of the cheese has been added and the sauce is thick.
- Stir the pesto into the creamy pasta sauce; start with ¼ cup, adding more to preference.
- Add the cooked pasta to the sauce and toss; add more pasta water if the sauce is too thick. Garnish with fresh basil and cracked black pepper and serve immediately.
Nutrition Facts : ServingSize 1.5 cups, Calories 437 kcal, Carbohydrate 61 g, Protein 17 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 27 mg, Sodium 770 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 1 g
GARLIC CREAMY PESTO (WITHOUT CREAM)
This garlic creamy pesto pasta is made without cream! You have to check out this genius way to make this cheap and healthy meal.
Provided by Amiyrah
Categories entree
Time 8m
Number Of Ingredients 6
Steps:
- Place all ingredients, except the hot water, in the blender.
- Turn blender on low. While mixture is blending, slowly pour in the hot water.
- Once it's all incorporated, turn the blender to medium and let blend for 2 to 3 minutes, or until smooth.
- Taste sauce, then add salt and pepper to taste.
- Toss finished sauce with al dente pasta, or drizzle over a protein of your choice.
- Serve immediately.
CREAMY PESTO SAUCE
You only need a handful of simple ingredients for this creamy pesto sauce, and it's ready in about 20 minutes. It's perfect for a quick dinner when you're craving pasta.
Provided by April Anderson
Categories Dinner
Time 20m
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1/4 of recipe, Calories 553 calories, Sugar 2.5g, Sodium 248.7mg, Fat 37.2g, SaturatedFat 19.9g, UnsaturatedFat 15g, TransFat 0.2g, Carbohydrate 44.5g, Fiber 2.2g, Protein 10.8g, Cholesterol 81.6mg
CREAMY PESTO PASTA
This creamy pesto pasta sauce made from scratch is the perfect way to use your growing basil plants!
Provided by Stephanie
Categories Pasta/Noodles
Time 28m
Number Of Ingredients 12
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!
Nutrition Facts : Calories 546 calories, Carbohydrate 52 grams carbohydrates, Cholesterol 33 milligrams cholesterol, Fat 32 grams fat, Fiber 4 grams fiber, Protein 13 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 413 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 20 grams unsaturated fat
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!
Nutrition Facts : Calories 229 kcal, Carbohydrate 3 g, Protein 3 g, Fat 24 g, SaturatedFat 2 g, Cholesterol 3 mg, Sodium 213 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
THE OLD SPAGHETTI FACTORY CREAMY PESTO DRESSING
Pesto makes salad dressing taste flavorful and fresh.
Provided by Stephanie Manley
Categories Salad
Time 15m
Number Of Ingredients 8
Steps:
- Whisk together the mayonnaise and oil.
- Add the cheese, buttermilk, basil, garlic, salt,and hot pepper sauce to your liking. Mix well.
- Cover and allow flavors to blend and mature overnight in your refrigerator.
Nutrition Facts : Calories 310 kcal, Carbohydrate 1 g, Protein 1 g, Fat 34 g, SaturatedFat 16 g, Cholesterol 12 mg, Sodium 290 mg, Sugar 1 g, ServingSize 1 serving
CREAMY PESTO PASTA
This Creamy Pesto Pasta is the perfect combination of indulgent comfort food and fresh, light summer flavors! Ripe, juicy tomatoes combine with white wine and garlic for a quick sauce base, then add heavy cream and fresh basil pesto for an easy vegetarian weeknight dinner!
Provided by Kylie
Categories Main Dish
Time 15m
Number Of Ingredients 11
Steps:
- Heat oil in a large pan over medium-low heat. Add garlic and dried thyme.
- Cook, stirring frequently for 30 seconds.
- Add tomatoes and white wine and cook over medium-low heat for 5 minutes, stirring occasionally.
- Remove from heat and add heavy cream and pesto.
- Add linguine and toss to coat evenly. Return to heat and cook for just a minute or two, until the noodles are heated through.
- Serve with grated Parmesan and fresh basil and enjoy!
Nutrition Facts : Calories 357 calories, Sugar 2.8 g, Sodium 141.4 mg, Fat 15.5 g, SaturatedFat 3.3 g, TransFat 0.1 g, Carbohydrate 45.2 g, Fiber 2.5 g, Protein 9 g, Cholesterol 5.6 mg
CREAMY PESTO GNOCCHI
This creamy pesto gnocchi recipe makes a fantastic side dish or meatless main course. It's super easy (made in one pan) and takes only 20 minutes from start to finish!
Provided by Natasha Bull
Categories Side Dish
Time 20m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 517 kcal, Carbohydrate 45 g, Protein 11 g, Fat 32 g, SaturatedFat 17 g, Cholesterol 94 mg, Sodium 744 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
RAVIOLI WITH BASIL PESTO CREAM SAUCE
Provided by Angela McGowan
Number Of Ingredients 0
Steps:
- Combine basil pesto and cream in a skillet. Heat through until bubbly. Remove from heat and add Parmesan. Add pasta to sauce and toss to coat.
EASY PESTO CREAM SAUCE
This 5-minute pesto cream sauce is genius: just simmer pesto and cream until a thick sauce forms! It's perfect for serving with pasta or fish.
Provided by Sonja Overhiser
Categories Sauce
Time 5m
Number Of Ingredients 3
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.
Nutrition Facts : Calories 225 calories, Sugar 1 g, Sodium 420.5 mg, Fat 23.1 g, SaturatedFat 7.6 g, TransFat 0.3 g, Carbohydrate 2.2 g, Fiber 0.4 g, Protein 2.6 g, Cholesterol 25.4 mg
CREAMY SUN DRIED TOMATO PESTO CHICKEN
Creamy Sun Dried Tomato Pesto Chicken is simple and delicious, and ready in 30 minutes. This Easy one pan pesto chicken recipe will have you wanting seconds!
Provided by Jordan
Categories Main Course
Time 30m
Number Of Ingredients 7
Steps:
- Heat a pan on medium heat with a 1 tbsp of olive oil. Season both sides of the chicken with salt and pepper. When the pan is hot, add the chicken and sear for 3-4 minutes per side. Remove the chicken from the pan and set it aside. (I like to cover the chicken with a splatter guard for this step).
- Let the pan cool for 1-2 minutes off the burner and reduce the heat to low, then add Filippo Berio Sun Dried Tomato Pesto, garlic, red pepper flakes, and coconut cream. Stir the mixture constantly for 1-2 minutes until fragrant.
- Return the chicken to the pan, spoon the pesto cream sauce over each chicken breast and cook for 5-10 minutes on low, covered. Before removing the pan, check the chicken for doneness by either cutting into the center or using a meat thermometer to check the internal temperature, it should be at least 165 F.
- To serve, divide the chicken and the pesto cream sauce between two plates.
Nutrition Facts : Calories 557 kcal, Carbohydrate 15 g, Protein 37 g, Fat 35 g, SaturatedFat 22 g, Cholesterol 80 mg, Sodium 116 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
WALNUT SAGE PESTO
Sage & Walnut Pesto is a deliciously different take on pesto and takes only 10 minutes to make.
Provided by Colleen Milne
Categories Sauces, Dips & Toppings
Time 10m
Number Of Ingredients 10
Steps:
- In a food processor, pulse sage and parsley leaves, garlic, walnuts, lemon juice and zest, salt and pepper until smooth.
- With motor running, slowly pour in olive oil.
- Turn off motor and stir in Parmesan cheese
- Store in the fridge for up to a week
Nutrition Facts : ServingSize 2 g, Calories 82 kcal, Carbohydrate 2 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 97 mg, Fiber 1 g
CREAMY PESTO SAUCE
You only need a handful of simple ingredients to make this creamy pesto sauce. Mix it all in a blender and you have a delicious pesto ready in minutes. Use it on pasta, chicken, sandwiches, vegetables, and more!
Provided by Kristina
Categories Sauce
Time 5m
Number Of Ingredients 9
Steps:
- Toast pine nuts in 1 tablespoon of olive oil for 2 minutes, until just beginning to brown. If using an Instant Ace cooking blender, set it to the chunky soup mode for 2 minutes. Put 1 tablespoon of oil into the blender and add pine nuts. Press start to have the blender lightly toast and chop the pine nuts.
- Add pine nuts, heavy cream, lemon juice, basil leaves, garlic, salt, and avocado to the blender. Pulse on high speed until mostly smooth, between 45 and 75 seconds depending on your blender.
- Add the olive oil and parmesan cheese. Pulse until incorporated into the sauce, about 45-75 more seconds. For a thinner sauce, add more olive oil 1 tablespoon at a time until it's the desired consistency. For a thicker sauce, add more avocado 2 tablespoons at a time until sauce is thickened to your liking.
- Use immediately on pasta, chicken, vegetables, or sandwiches. Store in an airtight container in the fridge for up to 10 days.
Nutrition Facts : ServingSize 3 oz, Calories 357 kcal, Carbohydrate 5 g, Protein 6 g, Fat 36 g, SaturatedFat 11 g, Cholesterol 46 mg, Sodium 439 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 23 g
CREAMY PASTA SAUCE
Rustle up a quick and comforting pasta dish any night of the week with this creamy pasta sauce recipe. For vegans, swap in plant-based cream and vegan cheese.
Provided by Justine Pattison
Categories Main course
Yield Serves 4
Number Of Ingredients 5
Steps:
- Half fill a large saucepan with water, add plenty of salt and bring to the boil. Add the pasta and cook for 10-12 minutes, or according to the packet instructions, until just tender, stirring occasionally.
- Just before the pasta is ready, pour the double cream into a small saucepan, add the garlic and bring to a very gentle simmer, stirring constantly. Add around 100ml/3½fl oz of the pasta cooking water and the grated Parmesan and stir until melted. Season with salt and pepper.
- Drain the pasta in a colander, then return it to the pan it was cooked in. Add the sauce and mix well. Serve topped with extra cheese.
More about "lous pesto cream sauce food"
CREAMY PESTO PASTA RECIPE - CHEFDEHOME.COM
From chefdehome.com
Cuisine ItalianCategory Pasta, Main CourseServings 2Total Time 25 mins
- Bring a pot of water to rolling boil. Season with salt. Add pasta and cook as per package directions. While pasta is cooking, heat 1/2 tbsp oil in a saute pan. When oil is hot, add onion strings and cook until brown and caramelized (about 4-5 minutes). Drain on paper towel and set aside.
- Wipe excess oil from the saute pan, and keep heat on. (Since pesto already has oil, I don't use additional oil to cook pesto.) Add pesto and heat until warm through (about 2-3 minutes). Don't cook for long or pesto turns very dark and does not taste fresh.
- Add cooked pasta, half of the parmesan cheese, then coat pasta in the pesto-cream sauce gently.
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From aspicyperspective.com
4.9/5 (8)Calories 305 per servingTotal Time 5 mins
- Set out a food processor. Place the basil leaves, pine nuts, pecorino cheese, garlic clove, and lemon zest in the food processor. Cover and pulse until finely ground.
- Then add in the olive oil, ½ teaspoon salt, and ¼ teaspoon ground pepper. Pulse again until a smooth, thick pesto sauce is formed.
- Add 3/4 cup heavy cream. Pulse just a few times to incorporate the cream. Add an additional 1/4 cup of heavy cream if needed. However, if the sauce is too thick, you can thin it out with a little water.
CHICKEN PESTO PASTA (CREAMY) | LEMON BLOSSOMS
From lemonblossoms.com
5/5 (16)Total Time 30 minsCategory Dinner, Main CourseCalories 557 per serving
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Reserve 1/2 cup cooking water, then drain.
- While the pasta is cooking, season the chicken with salt, pepper and Italian seasoning. Add the flour and toss to coat.
- Heat the oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, for about 5-7 minutes or until browned, Add extra oil, if needed. Remove from the skillet and reserve.
- To the same skillet, add the butter and saute the onions for about 3 - 4 minutes or until they become translucent. Add the garlic and cook for a minute.
5-MINUTE CREAMY PESTO SAUCE (HEALTHY ... - THE ENDLESS MEAL®
From theendlessmeal.com
5/5 (2)Total Time 5 minsCategory SauceCalories 224 per serving
SHRIMP AND PASTA WITH CREAMY PESTO SAUCE RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (5)Calories 655 per servingServings 3-4
- 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. Pour into serving dish or divide among individual bowls.
PESTO CHICKEN WITH BASIL TOMATO CREAM · ERICA'S RECIPES
From ericasrecipes.com
5/5 (2)Total Time 35 minsCategory Dinner, Main CourseCalories 620 per serving
- In the center of each, put a couple tablespoons of pesto and a cheese-stick. Close the breast around the filling and secure with toothpicks.
- Grill, flipping once mid-way, 20 minutes or to an internal temperature of 165°F. Remove from the grill and set aside to rest.
THE TRICK TO SMOOTH, CREAMY PESTO - HOW-TO - FINECOOKING
From finecooking.com
HEALTHY PESTO SAUCE RECIPES - EATINGWELL
10 BEST PESTO PASTA CREAM CHEESE RECIPES | YUMMLY
HOW TO MAKE CREAMY PESTO SAUCE WITH CREAM CHEESE ...
From foodrecipestory.com
CHICKEN WITH PESTO CREAM SAUCE - CANADIAN LIVING
From canadianliving.com
VEGAN CREAMY PESTO SAUCE RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
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