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Pesto Cream Sauce tossed with pasta in a skillet and topped with fresh basil leaves for garnish.
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Pesto Cream Sauce Recipe

This creamy pesto sauce recipe is rich, silky and packed with fresh basil flavor. Made with butter, garlic, heavy cream, Parmesan, basil pesto and lemon, it comes together in about 15 minutes and is perfect for tossing with pasta or spooning over chicken, shrimp, gnocchi or vegetables. It’s an easy weeknight dinner sauce and one of the best ways to use up homemade basil pesto.
Prep Time5 minutes
Total Time5 minutes
Course: Condiment, Dinner, lunch, sauce
Cuisine: American, Italian
Servings: 8
Author: Kellie
Cost: $5

Equipment

  • saucepan
  • spatula
  • whisk
  • measuring cup
  • measuring spoon

Ingredients

  • 2 tablespoons unsalted butter
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • 4 ounces cream cheese or mascarpone
  • 3/4 cup finely grated Parmesan plus more to taste
  • 1/2 cup basil pesto store-bought or homemade
  • Juice and zest of 1 lemon
  • 1/4 teaspoon kosher salt plus more as needed
  • 1/8 teaspoon black pepper
  • pinch of red pepper flakes optional
  • Pasta water as needed (start with 1/4 cup)

Instructions

  • Melt butter in a large skillet over medium heat. Add garlic and cook 30–60 seconds, just until fragrant (don’t let it brown). Pour in heavy cream. Bring to a gentle simmer and cook 2–3 minutes, stirring.
  • Lower heat to medium-low. Stir in the cream cheese until smooth. Whisk in Parmesan a handful at a time until smooth. Do not boil, boiling can cause the sauce to break making the sauce grainy.
  • Remove from heat and stir in pesto until fully combined. This keeps the pesto tasting fresh and bright.
  • Add splashes of warm pasta water until it coats the back of a spoon (usually 2–6 tablespoons of water will work, more if needed). Season with salt, pepper, and red pepper flakes, to taste.
  • Toss with hot pasta immediately. Finish with extra Parmesan and a drizzle of olive oil if desired.

Notes

  • Use finely grated Parmesan for the smoothest texture. Pre-shredded cheese doesn’t melt as well.
  • Don’t boil the sauce after adding the cheese or it can turn grainy.
  • Stir the pesto in off the heat to keep the flavor fresh and the sauce vibrant.
  • Use warm pasta water a splash at a time to loosen the sauce until it coats pasta perfectly.
  • If the sauce separates, whisk in a splash of warm cream or pasta water over low heat until smooth again.
  • For a richer sauce, add cream cheese or mascarpone.
  • For a more Alfredo-style sauce, add a little extra Parmesan.
  • For a bolder basil flavor, stir in an extra spoonful of pesto just before serving.

Nutrition

Calories: 274kcal | Carbohydrates: 4g | Protein: 6g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 63mg | Sodium: 421mg | Potassium: 61mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 1101IU | Vitamin C: 1mg | Calcium: 172mg | Iron: 0.2mg